Caramel cake
Instructions:
This cake can be stored in an airtight container at room temperature for up to 3 days. 1 ¼ cups (2 1/ 2 sticks) unsalted butter, softened, plus more for the pan and rack 4 1/ 2 cups sifted cake flour (not self-rising), plus more for the pan 2 tablespoons baking powder 3/ 4 teaspoon salt 1 1 / 2 cups milk 1 1 2 tablespoons pure vanilla extract 2 1 / 4 cups sugar 7 large egg whites Caramel Frosting
MAKES ONE 9 - INCH LAYER CAKE
- Preheat the oven to 350ï€ F. Butter two 9xï€ 2-inch round cake pans. Line the bottom with parchment paper; butter the parchment and sides of the pan; dust with flour, tapping out excess. Set aside. Sift together the flour, baking powder, and salt into a medium bowl; set aside. In another bowl, combine the milk and vanilla, and set aside.
- Beat the butter in the bowl of an electric mixer fitted with the paddle attachment until it is creamy. With the machine running, add the sugar in a steady stream; continue beating until the mixture is light and fluffy, about 3 minutes. Reduce speed to low. Add the flour mixture in 3 batches, alternating with the milk mixture and starting and ending with the flour. Be careful to avoid overbeating; set aside.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Gently fold one-third of the whites into the batter to lighten, and then fold in the remaining whites in 2 batches.
- Divide the batter between the prepared pans, and smooth the tops with an offset spatula. Bake until a cake tester inserted in the centers comes out clean and the cakes spring back when pressed lightly in the center, about 40 minutes.
- Transfer the pans to a wire rack; let cool 15 minutes. Brush the rack with butter. Loosen the sides of the cake with a paring knife; invert onto the greased rack. Reinvert the cake to prevent it from splitting; let cool completely.
- Using a serrated knife, slice the domed tops off the cakes; discard. Place 1 layer cut side up, on a serving platter; spread a layer of caramel frosting on top. Stack the second layer, cut side down, on top; generously spread the top and sides of both cakes with frosting. To serve, cut into wedges.