Description
This Caramel Cloud Cake is a light and airy dessert featuring a fluffy sponge base topped with a rich, homemade caramel glaze. Combining delicate whipped egg whites for a cloud-like texture and a smooth, buttery caramel sauce, this cake is perfect for special occasions or a delightful treat any day.
Ingredients
Scale
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)
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: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Beat Egg Yolks and Sugar: In a large mixing bowl, beat the separated egg yolks with 1 cup of granulated sugar until the mixture is pale and fluffy, which should take about 4 to 5 minutes.
- Add Wet Ingredients: To the yolk mixture, add the vegetable oil, vanilla extract, milk, and lemon juice. Mix everything until smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet mixture, mixing gently until just combined to avoid deflating the batter.
- Whip Egg Whites: In a clean bowl, use an electric mixer on high speed to beat the egg whites with a pinch of salt until soft peaks form. This helps to incorporate air for the sponge’s light texture.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the batter. Take care not to overmix or deflate the egg whites; the batter should remain light and airy.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25 to 30 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely.
- Make the Caramel Glaze: In a medium saucepan over medium heat, melt the ½ cup granulated sugar, stirring constantly. Watch carefully as it melts and turns a rich amber color, making sure it doesn’t burn.
- Add Butter and Cream: Stir in the unsalted butter until fully melted, then slowly add the heavy cream while stirring continuously to prevent splattering and to create a smooth sauce.
- Thicken Caramel: Continue cooking and stirring the caramel for 2 to 3 minutes, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract and a pinch of salt for flavor balance.
- Cool Caramel: Let the caramel glaze cool for a few minutes until it thickens slightly but remains pourable for easy drizzling.
- Assemble the Cake: Once the cake has fully cooled, drizzle the caramel glaze generously over the top, allowing it to drip down the sides for an elegant look.
- Serve: Slice the cake and serve. Optionally, garnish with a dollop of whipped cream or a sprinkle of sea salt for an extra layer of taste.
Notes
- Make sure the egg whites are whipped to soft peaks and gently folded in to achieve a light, airy texture in the cake.
- Use fresh eggs at room temperature for best whipping results.
- If you prefer a dairy-free version, substitute plant-based milk and cream accordingly.
- Be careful when melting sugar for caramel to avoid burning; constant stirring and monitoring are essential.
- The lemon juice stabilizes the egg whites and helps maintain volume during baking.
- Allow the cake to cool completely before applying the caramel glaze to prevent it from melting and running off too quickly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
