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Name: Caramel Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American-South
Ingredients: 4 ozs Egg whites room temp; 1 cup whole milk divided room temp; 2 1/4 tsp vanilla; 3 cups sifted cake flour; 1 + 1 tbs + tsp baking powder; 1 1/2 cup sugar; 12 tbs unsalted butter room temp; 1/4 tsp kosher salt

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INGREDIENTS

4 ozs Egg whites ; room temp
1 cup whole milk ; divided room temp
2 1/4 tsp vanilla
3 cups sifted cake flour
1 + 1 tbs + tsp baking powder
1 1/2 cup sugar
12 tbs unsalted butter ; room temp
1/4 tsp kosher salt

INSTRUCTIONS

In a mixer combine all the dry ingredients, and mix for about 30 seconds. Add the butter and mix until the flour gets crumbly. Stir in 1/4 cu[ of the milk and bring the speed to medium high and beat for about 30 seconds. In a bowl, stir together the egg whites, milk, and vanilla. Add to the dry ingredients in 3 additions, scraping down the sides and beating for about 5-10 seconds after each addition. Do not over mix, but make sure it is all incorporated. Pour into 2-7in cake tins, which you have parchment lined and greased. Smooth the batter and bake in a preheated 350 oven for approximately 35 minutes. Bake until a tester comes out clean. Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely. Slice each round into two horizontally to make 4 layers total.

NOTES

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Caramel Cake

4 ozs Egg whites room temp
1 cup whole milk divided room temp
2 1/4 tsp vanilla
3 cups sifted cake flour
1 + 1 tbs + tsp baking powder
1 1/2 cup sugar
12 tbs unsalted butter room temp
1/4 tsp kosher salt

In a mixer combine all the dry ingredients, and mix for about 30 seconds.  Add the butter and mix until the flour gets crumbly.  Stir in 1/4 cu[ of the milk and bring the speed to medium high and beat for about 30 seconds.  In a bowl, stir together the egg whites, milk, and vanilla.  Add to the dry ingredients in 3 additions, scraping down the sides and beating for about 5-10 seconds after each addition.  Do not over mix, but make sure it is all incorporated.  Pour into 2-7in cake tins, which you have parchment lined and greased.  Smooth the batter and bake in a preheated 350 oven for approximately 35 minutes.  Bake until a tester comes out clean.  Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely.  Slice each round into two horizontally to make 4 layers total.

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Nutrition

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Serving Size: 1 Serving (1213g)
Recipe Makes: 1 Servings

Calories: 3754
Calories from Fat: 1307 (35%)

Amt Per Serving		% DV

	Total Fat 145.2g	194 %
	Saturated Fat 89g	445 %
	Monounsaturated Fat 36.6g
	Polyunsanturated Fat 7.8g
Cholesterol 369.4mg		114 %
Sodium 84253.1mg		2905 %
Potassium 1006.3mg		26 %
Total Carbohydrate 527.9g		155 %
	Dietary Fiber 11.4g	46 %
	Sugars, other 516.4g
Protein 69.9g		100 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3754

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