CARAMEL CREME CAKE

Ingredients:

1-1/8	cups	MAGNOLIA ALL PURPOSE FLOUR
1-1/2	tsp	baking powder
1/2	tsp	iodized fine salt
3/4	cup	sugar
1/4	cup	corn oil
4	pc	MAGNOLIA BROWN EGGS, separate egg yolks from whites
6	tbsp	water
1/4	tsp	cream of tartar

1	tbsp	DARI CREME BUTTERMILK
3	pc	MAGNOLIA BROWN EGG, use egg yolks only
1-2/3	cups	MAGNOLIA PUREFRESH MILK
1/4	cup	cornstarch
1/2	cup	sugar
1/4	cup	water
1	tsp	vanilla extract

1 (200 g)	pack	DARI CREME BUTTERMILK
2	pcs	MAGNOLIA BROWN EGGS, use egg whites only
1/8	cup	sugar

Procedure:

Preheat oven to 370°F. Grease an 8-inch round pan. Set aside.
For the chiffon cake, combine flour, baking powder, salt, half of sugar (about 6 tbsp), oil, egg yolks, and water. Mix and set aside. In a separate bowl, beat whites and cream of tartar to soft peak stage. Gradually add remaining sugar and continue beating until medium stiff peak stage.
Combine the two mixtures by carefully folding in egg white foam into cake batter until fully incorporated. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. When cool, cut into two horizontally and set aside.
For the caramel frosting, combine egg yolks, milk, and cornstarch. Mix and set aside. In a saucepan, boil sugar until amber in color. Slowly add yolk mixture and cook until thick, mixing continuously. Add Magnolia Dari Creme and vanilla. Place 1/3 of caramel mixture in between cakes. Cover chiffon cake with caramel.
For the buttercream frosting, combine egg whites and sugar in a bowl. Set over bain marie (water bath) and mix until sugar melts. Remove from heat. Beat mixture until stiff peak forms. Gradually add Magnolia Dari Creme and continue beating until light and fluffy. Decorate top of cake.

Makes 6-8 servings

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