Description
This Caramel Cloud Cake is a light and airy sponge cake topped with a luscious homemade caramel glaze. The fluffy texture is achieved by folding whipped egg whites into the batter, creating a delicate crumb that pairs perfectly with the rich, buttery caramel sauce drizzled over the top. It’s an elegant dessert that’s both simple to make and sure to impress at any gathering.
Ingredients
Scale
For the Cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 large eggs, separated
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup milk (or non-dairy milk)
- 1 tbsp lemon juice (to stabilize the egg whites)
For the Caramel Glaze
- ½ cup granulated sugar
- 2 tbsp unsalted butter
- ¼ cup heavy cream (or non-dairy cream)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Pan: Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine the leavening agents evenly.
- Beat Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks and 1 cup granulated sugar together until pale, thick, and fluffy, approximately 4-5 minutes, which helps incorporate air and dissolve sugar.
- Add Wet Ingredients: Stir in the vegetable oil, vanilla extract, milk, and lemon juice into the yolk mixture until smooth and well combined.
- Fold Dry Ingredients: Gradually fold the flour mixture into the wet ingredients using a spatula until just combined, taking care not to overmix.
- Whip Egg Whites: In a separate clean bowl, using an electric mixer on high speed, beat the egg whites with a pinch of salt until soft peaks form, ensuring they hold their shape.
- Incorporate Egg Whites: Gently fold the whipped egg whites into the batter in batches, carefully folding to retain the airy texture without deflating the mixture.
- Bake the Cake: Pour the light batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, signaling doneness.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely before glazing.
- Make the Caramel Glaze: In a medium saucepan over medium heat, melt the ½ cup granulated sugar, stirring constantly until it dissolves and turns a warm amber color. Be cautious to prevent burning.
- Add Butter and Cream: Stir in the unsalted butter until fully melted and incorporated. Slowly add the heavy cream while stirring continuously to avoid splattering, cooking for 2-3 minutes until the sauce thickens slightly.
- Finish Caramel Sauce: Remove the pan from heat, then stir in the vanilla extract and a pinch of salt to enhance flavor. Allow the caramel to cool until slightly thickened but still pourable.
- Glaze the Cake: Once the cake is completely cool, drizzle the caramel glaze generously over the top, letting it cascade down the sides for that beautiful effect.
- Serve: Slice the cake and serve immediately. Optionally garnish with a dollop of whipped cream or a sprinkle of sea salt for added flavor complexity.
Notes
- Make sure the bowl and beaters for whipping egg whites are completely clean and grease-free to achieve optimal volume.
- Use fresh eggs for best results, especially when whipping egg whites.
- The lemon juice helps stabilize the whipped egg whites, making the cake rise better and maintain fluffiness.
- Careful not to overbake the cake to keep it soft and moist.
- If desired, substitute non-dairy milk and cream to make the caramel glaze dairy-free.
- Allow caramel sauce to cool slightly before drizzling to avoid melting the cake surface.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
