Description
This Caramel Cloud Cake features delicate brown sugar chiffon layers filled with fluffy caramel whipped cream and silky chocolate caramel ganache. Light, airy, and deeply indulgent, it’s an impressive dessert for special occasions.
Ingredients
- 1/2 cup light brown sugar (100g)
- 3 cups heavy cream (720g), chilled and divided into 1 cup and 2 cups
- 1 tsp vanilla
- 1/4 tsp salt
- 5 large eggs, separated
- 1/2 cup light brown sugar (100g), divided into 1/4 cup and 1/4 cup
- 1/3 cup whole milk (80g)
- 3 tbsp vegetable oil (35g)
- 2 tsp vanilla
- 1/2 cup flour (65g)
- 1/4 cup cornstarch (40g)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/3 cup brown sugar (65g)
- 1/3 cup water (80g)
- 100g milk caramel chocolate or milk chocolate
- 1/2 cup heavy cream (120g)
Instructions
- For the caramel whipped cream, spread 1/2 cup brown sugar in a saucepan over low heat and allow it to melt slowly, stirring gently until smooth and dissolved.
- Warm 1 cup of heavy cream separately. Remove the caramelized sugar from heat and whisk in the warm cream until smooth. Return to low heat if needed to dissolve any hardened bits.
- Cool the caramel mixture for 15 minutes, then stir in the remaining 2 cups cold heavy cream, vanilla, and salt.
- Strain the mixture and refrigerate for at least 90 minutes until fully chilled.
- Whip the chilled caramel cream on medium speed until thick and spreadable. Refrigerate until ready to use.
- Preheat the oven to 325°F and line two 8-inch cake pans with parchment paper.
- Separate the egg whites and yolks into separate bowls.
- Beat the egg whites until frothy, then gradually add 1/4 cup brown sugar while whisking until stiff glossy peaks form.
- In the egg yolk bowl, whisk together the remaining 1/4 cup brown sugar, milk, oil, and vanilla.
- Sift in the flour, cornstarch, baking powder, and salt, and whisk until just combined.
- Fold one-third of the meringue into the yolk mixture gently. Then fold the mixture into the remaining meringue until combined and airy.
- Divide the batter evenly between the prepared pans.
- Place the cake pans into a larger baking tray and pour about 1/2 inch of boiling water into the tray to create a water bath.
- Bake for 20-22 minutes until a toothpick inserted comes out with a few moist crumbs.
- Cool the cakes completely in their pans.
- For the simple syrup, simmer the brown sugar and water until dissolved. Let cool.
- For the ganache, heat the heavy cream until simmering and pour over the chopped chocolate. Let sit for 5 minutes, then stir until smooth. Chill until slightly thickened but pourable.
- Slice each cake horizontally to create four cake layers total.
- Place one cake layer on a serving plate and brush with simple syrup. Spread a thick layer of caramel whipped cream over the top, creating a slight border around the edge.
- Add a layer of ganache inside the whipped cream border.
- Repeat with the remaining layers.
- Frost the outside of the cake with the remaining caramel whipped cream. Decorate with swirls or drizzles of ganache.
- Chill before serving for best texture and flavor.
Notes
- Chilling the caramel cream thoroughly helps it whip properly.
- Use room temperature eggs for the chiffon cake for maximum volume.
- A water bath keeps the chiffon layers soft and moist.
- Store the cake refrigerated for up to 4 days.
- For cleaner slices, chill the assembled cake before serving.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540 kcal
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 165 mg
