Description
This Caramel Cloud Cake is a light and airy sponge cake topped with a rich, homemade caramel glaze. The fluffy texture is achieved by carefully folding whipped egg whites into the batter, creating a tender and cloud-like crumb. Finished with a luscious caramel sauce that balances sweetness and buttery notes, this cake is perfect for celebrations or an elegant dessert treat.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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 easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Beat Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks with 1 cup of granulated sugar using an electric mixer until the mixture is pale and fluffy, about 4-5 minutes. This step helps lighten the batter.
- Add Wet Ingredients: To the egg yolk mixture, add vegetable oil, vanilla extract, milk, and lemon juice. Mix well until smooth and fully combined.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet ingredients, gently mixing until just combined to maintain the batter’s light texture.
- Whip Egg Whites: In a clean bowl, beat the egg whites on high speed until soft peaks form. Add a pinch of salt if needed to stabilize the whites.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the batter in batches. Be careful not to deflate the mixture; this step is critical for achieving the cake’s cloud-like texture.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back lightly when touched.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely before glazing.
- Make the Caramel Glaze: In a medium saucepan over medium heat, melt ½ cup granulated sugar. Stir constantly as it melts and turns an amber color. Take care to prevent burning.
- Add Butter and Cream: Stir in the unsalted butter until melted and combined. Slowly pour in the heavy cream, stirring continuously to prevent splattering and to create a smooth sauce.
- Thicken Caramel: Continue cooking and stirring the caramel glaze for 2-3 minutes until it thickens slightly. Remove from heat and stir in vanilla extract and a pinch of salt to enhance flavor.
- Cool the Caramel: Let the caramel glaze cool for a few minutes until thick but still pourable, perfect for drizzling.
- Assemble the Cake: Once the cake is completely cooled, drizzle the caramel glaze generously over the top, allowing it to drip naturally down the sides for beautiful presentation.
- Serve: Slice the cake and serve. Optionally, garnish with whipped cream or a sprinkle of sea salt to add an extra layer of flavor contrast.
Notes
- Ensure egg whites are at room temperature for maximum volume when whipped.
- Be careful when melting sugar for the caramel; watch closely as it can burn quickly.
- The lemon juice stabilizes egg whites, helping create a fluffy batter.
- Use parchment paper to prevent the cake from sticking to the pan.
- This cake is best served the same day but can be stored in an airtight container for up to two days.
