CARAMEL CREME CAKE


Ingredients:

Chiffon cake:

1-1/8 cups cake 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

Caramel frosting and filling:

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

Buttercream frosting:

2 pcs MAGNOLIA BROWN EGGS, use egg whites only
1/8 cup sugar
1 (200 g) pack DARI CREME BUTTERMILK
red and green food color (for buttercream)

Procedure:

  1. Preheat oven to 370°F. Grease an 8-inch round pan. Set aside.
  2. 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. 
  3. 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.
  4. 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 margarine and vanilla. Place 1/3 of caramel mixture in between cakes. Cover chiffon cake with caramel.
  5. 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 margarine and continue beating until light and fluffy. Divide mixture into three. Add food color on 2 portions (one portion red and one portion green) and decorate top of cake. 

Makes 6-8 servings

Tip:

Add sprinkles and gumpaste decors and create your own design.


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