why make this recipe
Caramel Cloud Cake is a delightful dessert that combines the sweetness of caramel with the lightness of a fluffy cake. Its unique texture makes it great for gatherings or just a cozy night in. Plus, it’s simple enough for beginners to make, yet impressive enough to serve to guests. This cake is perfect for anyone who loves creamy desserts with a caramel twist.
how to make Caramel Cloud Cake
Ingredients:
- 4 large eggs (separated)
- 3/4 cup granulated sugar (divided)
- 1 cup all-purpose flour (or gluten-free flour blend with xanthan gum for gluten-free)
- 1 teaspoon baking powder
- 1/4 cup unsalted butter (melted) or coconut oil for dairy-free
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (for caramel)
- 1/2 cup heavy cream or coconut cream for dairy-free
- 4 tablespoons unsalted butter or coconut oil for dairy-free
Directions:
- Start by melting the sugar in a heavy-bottomed pan over medium heat without stirring. Let it caramelize gently until it turns a golden amber color. Carefully whisk in the heavy cream and butter, stirring constantly to create a smooth and glossy caramel sauce. Once done, set it aside to cool slightly.
- Separate the eggs, placing the egg whites in a clean, dry bowl. Using a hand or stand mixer, whip the egg whites to soft peaks. Gradually add sugar while continuing to whip until you get glossy, stiff peaks. This step is essential for achieving the cake’s cloud-like fluffiness.
- In another bowl, gently fold the egg yolks with the melted butter, vanilla extract, and dry ingredients like flour and baking powder. Next, carefully fold the whipped egg whites into this mixture, trying to keep as much volume as possible. The batter should be light and airy.
- Pour the batter into a lined cake pan. Bake at 350°F (175°C) for about 25-30 minutes or until golden and springy to the touch. Once cooled, brush or drizzle with the prepared caramel sauce. For extra flavor, you can layer the caramel sauce. Chill briefly before serving to let the caramel set.
how to serve Caramel Cloud Cake
Caramel Cloud Cake can be served on its own or with a dollop of whipped cream. You can also add fresh fruits like berries for a burst of flavor and color. A light drizzle of extra caramel sauce on top makes it even more irresistible!
how to store Caramel Cloud Cake
Store any leftover Caramel Cloud Cake in an airtight container in the refrigerator. It is best enjoyed within 3-4 days. If you want the cake to stay fresh longer, you can freeze it, but be sure to wrap it well to prevent freezer burn.
tips to make Caramel Cloud Cake
- Make sure your mixing bowls and tools are completely clean and dry for whipping egg whites.
- Be careful not to overmix the batter after adding the whipped egg whites to maintain the airiness.
- Experiment with different flavors by adding lemon zest or almond extract for a twist.
variation
You can create a chocolate version by adding cocoa powder to the flour mixture. Alternatively, try swapping out the caramel for a fruit sauce, like raspberry or chocolate ganache, for a different flavor profile.
FAQs
1. Can I make this cake gluten-free?
Yes! Use a gluten-free flour blend with xanthan gum for a similar texture.
2. How long does it take to make Caramel Cloud Cake?
The total time is about an hour, including preparation and baking.
3. Can I use egg substitutes in this recipe?
Yes, you can use egg replacements suited for baking. However, this may affect the cake’s fluffiness.
Caramel Cloud Cake
Ingredients
For the Cake
- 4 large large eggs (separated) Use clean tools for egg whites
- 3/4 cup granulated sugar (divided) Use for meringue
- 1 cup all-purpose flour (or gluten-free flour blend) Include xanthan gum for gluten-free option
- 1 teaspoon baking powder
- 1/4 cup unsalted butter (melted) or coconut oil Use coconut oil for dairy-free
- 1 teaspoon vanilla extract
For the Caramel Sauce
- 1 cup granulated sugar For caramel
- 1/2 cup heavy cream or coconut cream Use coconut cream for dairy-free
- 4 tablespoons unsalted butter or coconut oil Use coconut oil for dairy-free
Instructions
Preparing the Caramel Sauce
- Melt the sugar in a heavy-bottomed pan over medium heat without stirring until it turns a golden amber color.
- Whisk in the heavy cream and butter, stirring constantly to create a smooth caramel sauce. Set aside to cool slightly.
Making the Cake Batter
- Separate the egg whites and place them in a clean, dry bowl. Whip the egg whites to soft peaks.
- Gradually add 1/4 cup of sugar while continuing to whip until you achieve glossy, stiff peaks.
- In another bowl, fold the egg yolks with melted butter, vanilla extract, flour, and baking powder.
- Gently fold in the whipped egg whites to maintain volume.
Baking the Cake
- Pour the batter into a lined cake pan and bake at 350°F (175°C) for about 25-30 minutes or until golden and springy.
- Once cooled, brush or drizzle with the prepared caramel sauce and chill before serving.
