There are three characteristics of a great caramel cake: light and fluffy chiffon cake, subtly sweet and tasty caramel icing, and smooth buttercream flowers or décor. It's easy to recreate in the comfort of your own kitchen: we have a great recipe that's home baker-friendly:
Follow these steps to make the ultimate caramel cake at home.
1 Master the process of making a chiffon cake.
Chiffon cakes are light and delicate, so treat them with lots of care! Fold in the egg whites gently, use cake flour, and do not over-bake the cakes. We listed down our top tips for making chiffon cake-read them here:
2 Be gentle with the caramel icing.
This icing begins with dry caramel: watch it closely so that the sugar doesn't burn. Be patient with the mixture because it will thicken slowly into a sticky caramel icing to pour over the cake. Because it will be a little heavy, with both egg yolks and cornstarch to thicken the mixture, stir constantly until you get your desired consistency.
3 Opt for Swiss meringue buttercream.
Avoid using the powdered sugar type of buttercream for this cake-it will never come out as smooth and silky as Swiss meringue buttercream. Remember to use room temperature butter and to add it slowly into your meringue for a flawless frosting. Decorate your cake with simple flowers or elegant roses, or simply pipe a buttercream border around the edges.
Recipe and tips originally published in the December 2016 issue of Yummy magazine. Minor edits have been made by Yummy.ph editors.
