Caramel Cloud Cake
A delightful dessert that combines the sweetness of caramel with a fluffy cake, perfect for gatherings or cozy nights in.
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.
Notes
For best results, keep mixing bowls clean and dry when whipping egg whites. Experiment with flavors like lemon zest for a twist.