Perfect Caramel Cloud Cake That Melts in Your Mouth
Experience the magic of caramel cloud cake. A light as air chiffon base meets luscious caramel cream for a truly unforgettable dessert.
Ingredients
For the Caramel Whipped Cream:
- ½ cup Light brown sugar 100g
- 3 cups Heavy cream 720g, chilled and divided into 1 cup and 2 cups
- 1 tsp Vanilla
- ¼ tsp Salt
For the Brown Sugar Chiffon Cake:
- 5 large Eggs separated
- ½ cup Light brown sugar 100g, divided into ¼ cup and ¼ cup
- ⅓ cup Whole milk 80g
- 3 tbsp Vegetable oil 35g
- 2 tsp Vanilla
- ½ cup Flour 65g
- ¼ cup Cornstarch 40g
- ¼ tsp Salt
- ¼ tsp Baking powder
For the Brown Sugar Simple Syrup:
- ⅓ cup Brown sugar 65g
- ⅓ cup Water 80g
For the Chocolate Caramel Ganache:
- 100 g Milk caramel chocolate or milk chocolate
- ½ cup Heavy cream 120g
Instructions
Preparing the Caramel Whipped Cream
- Melt brown sugar in a saucepan over low heat
- Whisk in warm heavy cream
- Cool the mixture and add the remaining cold cream, vanilla, and salt
- Chill in the refrigerator
- Whisk until thick and spreadable
Baking the Brown Sugar Chiffon Cake
- Preheat oven to 325°F (165°C)
- Separate egg whites and yolks
- Whisk egg whites with brown sugar to form stiff peaks
- Mix egg yolks with the remaining ingredients
- Gently fold the meringue into the yolk mixture
- Divide batter between two 8-inch cake pans
- Bake in a water bath for 20-22 minutes
Making the Brown Sugar Simple Syrup
- Simmer water and brown sugar until dissolved
- Cool before use
Creating the Chocolate Caramel Ganache
- Heat heavy cream to a simmer
- Pour over chopped chocolate
- Let stand, then stir until smooth
- Refrigerate until cooled but still pourable
Assembling the Caramel Cloud Cake
- Divide each cake into two layers
- Brush layers with brown sugar syrup
- Spread caramel whipped cream on each layer
- Add ganache to each layer
- Stack layers and frost with remaining whipped cream
- Decorate with ganache swirls