Revelatory Caramel Cake

Name: Revelatory Caramel Cake
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 4 teaspoons baking powder; 710 milliliters sifted cake flour; 3 Tbsps light corn syrup; 4 larges egg whites, at room temperature; 118 milliliters heavy cream; 177 milliliters heavy cream; 1 teaspoons salt; 355 milliliters sugar; 710 milliliters sugar; 1 stick unsalted butter, softened; 2 sticks unsalted butter, cut into tablespoons, softened; 1 teaspoon pure vanilla extract; 2 teaspoons pure vanilla extract; 237 milliliters whole milk; 355 milliliters whole milk

You can never have too many dessert recipes, so give Revelatory Caramel Cake a try. One serving contains 1427 calories, 14g of protein, and 61g of fat. This recipe serves 6. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up baking powder, salt, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt.

Ingredients you will need

Vanilla Extract

Baking Powder

Egg Whites

All Purpose Flour

Sugar

Milk

Salt

Equipment you will use

Blender

Bowl

Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

Ingredients you will need

Egg Whites

Butter

Milk

In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops.

Ingredients you will need

Whipped Cream

Cream

Equipment you will use

Hand Mixer

Bowl

Bake for 25 minutes, until a toothpick inserted in the centers comes out clean.

Equipment you will use

Toothpicks

Oven

Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Ingredients you will need

Corn Syrup

Sugar

Milk

Equipment you will use

Sauce Pan

Sprinkle the remaining 1/2 cup of 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. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235 on a candy thermometer.

Ingredients you will need

Caramel

Candy

Sugar

Milk

Equipment you will use

Candy Thermometer

Sauce Pan

Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer.

Ingredients you will need

Heavy Cream

Caramel

Vanilla

Butter

Equipment you will use

Blender

Bowl

Let cool for 15 minutes.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.

Ingredients you will need

Caramel

Cream

Set 1 cake layer on a plate.

Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing.

Ingredients you will need

Icing

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, use an offset spatula to spread the icing gently around the cake.

Ingredients you will need

Spread

Icing

Equipment you will use

Offset Spatula