Description
A light and airy caramel-scented sponge cake that melts in your mouth, perfect for any caramel dessert lover.
Ingredients
Scale
- 180 g (1 1/2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 4 whole eggs plus 3 large egg whites (about 210 g)
- 80 ml (1/3 cup) vegetable oil
- 120 ml (1/2 cup) whole milk
- 6 g (1 tsp) baking powder
- 3 g (1/2 tsp) fine sea salt
- 5 ml (1 tsp) vanilla extract
- For caramel glaze: 150 g (3/4 cup) granulated sugar
- 60 ml (1/4 cup) water
- 120 ml (1/2 cup) heavy cream
- 30 g (2 tbsp) butter
- Optional: pinch of flaky sea salt for finishing
Instructions
- Warm the milk and oil in a saucepan for about 1–2 minutes. Stir in vanilla and let cool.
- Make the caramel syrup by cooking sugar and water until deep amber, then whisk in cream and butter and cool.
- Whip whole eggs and sugar until thick and pale.
- In a separate bowl, whip egg whites to soft peaks, gradually adding remaining sugar to stiff peaks.
- Combine caramel with whipped eggs, then add the warmed milk and oil.
- Fold in flour and baking powder, then gently fold in egg whites.
- Bake in a greased 9-inch round pan at 170°C (340°F) for 22–26 minutes until golden.
- Cool in the pan for 10 minutes, then glaze with warm caramel.
Notes
For best results, bake immediately after folding in the egg whites to avoid deflation. Can be made a day in advance and glazed before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0.8g
- Protein: 6g
- Cholesterol: 125mg