Caramel Cloud Cake: A Dreamy Dessert Delight

Indulge in the heavenly lightness of a Caramel Cloud Cake, a dessert that pairs a soft, fluffy cake base with luxurious caramel sauce and a whipped cream topping. This cake is perfect for any celebration or when you simply want to elevate your dessert game. Whether you’re hosting a dinner party or craving something sweet, this recipe promises to impress with its cloud-like texture and rich caramel drizzle.

What Is Caramel Cloud Cake?

Caramel Cloud Cake is a delicate sponge cake layered with airy whipped cream and topped with a homemade caramel sauce. The cake is made light and fluffy by folding whipped egg whites into the batter, while the rich caramel sauce adds a sweet and salty decadence. It’s a dessert that strikes a perfect balance between elegance and comfort.

Why You’ll Love This Recipe

• Light and Airy Texture: The sponge cake is irresistibly soft and fluffy.
• Homemade Caramel Sauce: A rich, buttery caramel adds gourmet flair.
• Simple Yet Elegant: Easy enough for beginners, stunning enough for special occasions.
• Customizable: Adjust the sweetness or try variations like adding nuts or a fruit compote.

Ingredients

For the Cake

• 1 1/2 cups (190g) all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, separated
• 1 cup (200g) sugar, divided
• 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) milk
• 1 tsp vanilla extract

For the Caramel Sauce

• 1 cup (200g) sugar
• 1/4 cup (60ml) water
• 3/4 cup (180ml) heavy cream, warmed
• 2 tbsp unsalted butter
• 1/2 tsp salt

For the Whipped Topping

• 1 1/2 cups (360ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions

Preparing the Cake

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Prepare the Batter:
   • In another bowl, beat the egg yolks with 1/2 cup sugar until pale and thick.
   • Stir in the vegetable oil, milk, and vanilla extract.
   • Gradually mix in the dry ingredients until smooth.
4. Whip Egg Whites:
   • In a clean bowl, beat egg whites until soft peaks form.
   • Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
5. Combine: Gently fold the whipped egg whites into the batter, a third at a time, until no streaks remain.
6. Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before assembling.

Making the Caramel Sauce

1. Cook Sugar: In a medium saucepan, heat sugar and water over medium heat, swirling occasionally, until it turns amber in color.
2. Add Cream and Butter: Remove from heat and carefully whisk in the warm heavy cream, followed by the butter and salt. Let the sauce cool to room temperature.

Preparing the Whipped Topping

1. Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep chilled until ready to use.

Assembling the Cake

1. Spread the whipped cream evenly over the cooled cake.
2. Drizzle generously with the caramel sauce.
3. Slice and serve, savoring the light, airy cake with every bite of rich caramel.

Serving Suggestions

• Serve with a hot cup of coffee or tea for a perfect afternoon treat.
• Add a sprinkle of sea salt over the caramel for a gourmet touch.
• Pair with fresh fruits like berries or banana slices for extra flavor.

Storing and Freezing

Storage Tips

• Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• Keep the caramel sauce in a separate container and drizzle just before serving.

Freezing Instructions

• The cake can be frozen without the whipped topping for up to 2 months. Wrap tightly in plastic wrap and foil before freezing.
• Thaw overnight in the refrigerator, then assemble with whipped cream and caramel before serving.

Recipe Variations

• Nutty Caramel Cake: Sprinkle chopped pecans or almonds on top of the caramel sauce.
• Gluten-Free Version: Use a gluten-free flour blend as a 1:1 substitute for all-purpose flour.
• Chocolate Twist: Add a layer of chocolate ganache beneath the whipped topping.
• Fruity Flair: Top with fresh strawberries or a berry compote instead of caramel.

FAQs

Can I use store-bought caramel sauce?

Yes, you can save time by using a high-quality store-bought caramel sauce, though homemade offers the best flavor.

Can I make the cake ahead of time?

Absolutely! Bake the cake and store it tightly wrapped at room temperature for up to 24 hours. Add the whipped topping and caramel just before serving.

What if I don’t have a springform pan?

You can use a standard 9-inch cake pan, but greasing and lining it well is essential for easy removal.

Caramel Cloud Cake is a show-stopping dessert that’s as light as a dream and as indulgent as can be. With its perfect blend of fluffy cake, airy whipped cream, and decadent caramel, this recipe is bound to become a favorite. Try it today and share the joy with your loved ones!

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