It's that time of the year again for my husband's birthday. Another excuse to experiment with one of the listed cake recipes in my to-bake list. I chose a caramel cake because I know my husband's fond of caramel. So Corinne's wonderful looking Filipino-style caramel cake recipe gets taken out.
It is essentially an airy chiffon cake with a pourable icing. The cake was good although I would have liked the caramel icing to be a little bit sweeter so I adjusted the recipe. And be very careful in caramelizing the sugar. I found out it burns very easily after it starts turning brown. Also, I didn't bother with cutting the cake in half horizontally and ice the middle. I thought there was not enough icing to spread around. This step is marked optional because our cake was just fine as it is.
Filipino-Style Caramel Cake
*For the Vanilla Chiffon Cake:
4 large egg whites
1/4 tsp cream of tartar
1 cup plus 2 Tbsp sifted cake flour (or plain flour)
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup white sugar - divided
1/4 cup corn or vegetable oil
4 large egg yolks
1/3 cup water
1/2 tsp vanilla extract
- Preheat oven to 180°C/fan 160°C/350°F.
- Line the bottom of an ungreased 20cm/8-inch round 3-inch high pan.
- In a large bowl, beat the egg whites and cream of tartar on high speed until frothy.
- Add in half of the sugar (6 Tbsp) gradually while beating until stiff peaks form.
- In another bowl, combine the cake flour, baking powder, salt and the rest of the white sugar. Mix well.
- Add in the egg yolks, water and vanilla. Beat with electric mixer or by hand until smooth and well blended.
- Pour batter into the prepared pan.
- Bake for about 50 minutes or until top springs back when lightly touched or a skewer poked in the middle comes out clean.
- Invert pan into wire rack immediately and cool completely. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a large serving plate.
- [Optional] Cut the cake in half horizontally. Invert the top half onto a cake plate and spread a little icing on it. Top it with the other cake half cut side down.
- Pour the rest of the icing on the cake spreading evenly on top and the sides.
*For the Caramel Icing:
2 egg yolks
1/2 cup white sugar - divided
1 1/2 cups evaporated milk (one 375 ml can) - divided
1 1/2 Tbsp cornstarch
1/4 cup boiling water
1/4 cup butter - cubed
1/2 tsp vanilla extract
- Whisk the egg yolks with 2 Tbsp of the sugar in a small bowl/jug. Add in 1/4 cup of the evaporated milk and all of the cornstarch. Mix well and set aside.
- In a heavy saucepan, over low to medium heat, carefully caramelize the remaining (1/4 cup) sugar.
- When sugar is completely melted and a golden brown colour, add boiling water (careful it will splatter).
- Bring back to a boil while stirring ocassionally making sure all the caramel well mixed into the water.
- Gradually add in the rest of the evaporated milk (1 1/4 cups) while stirring. Heat mixture just until it starts to boil.
- Without turning off the heat, pour a little of the caramel mixture into the egg yolk mixture while constantly stirring to temper the eggs. Mix until smooth.
- Pour this back into the remaining caramel mixture in the saucepan. Mix until icing reaches a thick consistency.
- Remove from the fire and then add in the butter and vanilla extract. Let cool just a little bit, whisking once in while. The mixture will thicken more as it cools.
- Pour onto cake while still warm.