Description
An ultra-fluffy layer cake with airy sponge and a glossy caramel glaze, perfect for dessert lovers seeking a light and elegant treat.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 220 g (1 cup) granulated sugar
- 60 g (¼ cup) granulated sugar for caramel
- 5 large eggs, separated
- 240 ml (1 cup) whole milk, warmed
- 113 g (½ cup) unsalted butter, melted and cooled
- 10 g (2 tsp) baking powder
- 3 g (½ tsp) fine sea salt
- 10 ml (2 tsp) vanilla extract
- 120 ml (½ cup) heavy cream for caramel
- 30 ml (2 tbsp) water for caramel
Instructions
- Preheat the oven to 175°C (350°F) and line two 9-inch round cake pans.
- Whisk together the flour, baking powder, and salt in a bowl.
- In another bowl, whisk egg yolks and sugar until pale and thick, then add the warm milk, melted butter, and vanilla; combine with dry ingredients.
- Beat egg whites until soft peaks form, add sugar, and continue whipping until glossy peaks form.
- Fold the whipped egg whites into the yolk batter gently.
- Divide the batter between the two prepared pans and bake for 20-25 minutes.
- Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- For the caramel glaze, cook sugar and water until deep amber, then whisk in heavy cream and butter until smooth.
- Pour caramel over the first cake layer, place the second layer on top, and drizzle with remaining caramel.
- Let the caramel glaze set for 30 minutes before slicing and serving.
Notes
For an egg-free version, substitute with self-raising flour, whole milk, and neutral oil.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg