Cloud Cake with Caramel (Print-Friendly Version)
# What You'll Need:
→ Sponge Cake
01 -
1 cup plain flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon salt
04 -
4 large eggs, whites and yolks divided
05 -
1 cup white sugar, split in half
06 -
1 teaspoon vanilla flavoring
07 -
¼ cup full-fat milk
08 -
2 tablespoons cooking oil
→ Caramel Whipped Cream
09 -
1 cup cold heavy cream
10 -
½ cup sweet caramel topping (bought or made at home)
→ Caramel Glaze
11 -
¾ cup white sugar
12 -
¼ cup water
13 -
½ cup heavy cream, slightly heated
14 -
2 tablespoons sweet butter, unsalted
→ Optional Garnish
15 -
Brittle caramel pieces
16 -
Dollops of whipped cream
17 -
A touch of flaky sea salt
# Step-by-Step Directions:
01 -
Heat your oven to 175°C (350°F). Butter two 8-inch round cake tins and put parchment paper on the bottoms.
02 -
Sift the flour, baking powder, and salt together in a bowl.
03 -
In a big bowl, beat the egg yolks with ½ cup sugar till they're light and fluffy. Mix in vanilla, milk, and oil.
04 -
In another bowl, whip the egg whites till you see soft peaks. Slowly add the other ½ cup sugar and keep beating till the peaks stand up straight.
05 -
Add the flour mix to the yolk mixture, then carefully fold in the whipped egg whites bit by bit to keep all the air inside.
06 -
Pour the mix evenly into your ready tins and bake for 20-25 minutes. It's done when you stick a toothpick in and it comes out clean. Let them cool all the way.
07 -
In a cold bowl, beat the heavy cream till it forms soft peaks. Slowly mix in the caramel sauce till it's all blended. Put it in the fridge till you need it.
08 -
Put sugar and water in a pot over medium heat. Let it cook without touching it till the sugar melts and turns dark golden. Carefully pour in the warm cream (it'll bubble up like crazy) and stir till smooth. Add the butter and let it cool a bit.
09 -
Put one cake layer on your serving plate. Spread the caramel cream evenly on top. Then put the second cake layer on top of that.
10 -
Pour the caramel glaze over the cake, letting it run down the sides for a fancy finish.
11 -
Add some caramel pieces, cream swirls, or a bit of sea salt on top. Keep the cake in the fridge for at least an hour before cutting.
# Helpful Notes:
01 -
Making caramel sauce from scratch gives a much better taste than buying it.
02 -
Chilling helps the cake stay together when you cut it.