6 August, 2014
Caramel Cake
Posted in : Cakes on by : Jeri Epp
Well worth the effort of making .
Ingredients
- 1 cup whole milk
- 4 eggs large egg whites room temperature
- 2 1/4 tsp pure vanilla sxtract
- 3 cups cake flour sifted
- 1 1/2 cups sugar
- 4 tsp Baking Powder
- 3/4 tsp Salt
- 1 1/2 sticks unsalted butter cut into tablespoons, softened
- 3/4 cup heavy cream
Icing
- 3 cups sugar
- 3` tbsp light corn syrup
- 1 1/2 cup whole milk
- 1 stick Butter unsalted and softened
- 1 tsp pure vavilla extract
- 1/2 cup heavy cream
Servings:
Instructions
- Preheat oven to 350 degrees. Butter three 8 inch pans, line the bottoms with parchment paper. Butter the parchment and flour the pans tapping out the excess.
- In a bowl, mix 1/4 cup milk with the egg whites and vanilla extract.
- In the bowl of a standing mixer with a fitted paddle, minx the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk . Beat at low speed until blended, the beat at medium speed until smooth , about 1 min, Beat in the egg white mixture in 3 batches.
- In another bow, using a electric mixer, beat the cream until soft peaks form. Stir in 1/3 of the whipped cream into the batter , then fold in the rest.
- Divide the batter between the three pans and smooth the tops. Bake for 25 min, until a toothpick inserted in the center comes out clean.
- Let the cakes cool on a rack for 10 minutes. Unmold the caked and peal off the parchment. Invert the cakes and let cool completely.
Icing
- In a saucepan, stir 2 1/2 cups of sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.
- Sprinkle the remaining 1/2 cup sugar in a deep heavy saucepan. Cook the sugar over moderate heat swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel and cook over moderately high heat, stirring until the caramel dissolves.
- Stop stirring and cook until the caramel registers 235 degrees on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup heavy cream.
- Pour the caramel into the bowl of standing mixer . Let cool for 15 minutes. Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream. until creamy about 15 min.
- Set 1 cake layer on a plate, pour enough icing over the layer to cover the top. Top with the second cake layer and pour more caramel over the top making sure it is fully covered with icing then add the final cake layer and pour the rest of the icing over the top of the cake letting it run down the sides. Working quickly using an offset spatula gently spread the icing around the cake,
- Let the cake stand for 2 hours toset the icing before serving.
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