CLOUD CAKE
We take the guesswork out of making caramel with our foolproof microwave method. After it cools, chop and sprinkle over the cake for a sweet crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h45m
Number Of Ingredients 16
Steps:
- Meringue: Preheat oven to 275 degrees. Butter three 8-inch round cake pans. Line bottoms and sides with parchment, leaving at least 1/2 inch extra on sides; butter parchment. Pulse sugar, cornstarch, and salt in a food processor until finely ground.
- With a mixer on medium-high speed, beat egg whites and cream of tartar until soft peaks form. Beat in sugar mixture, 1 tablespoon at a time, then beat until stiff, glossy peaks form, about 5 minutes more. Divide mixture among pans; smooth tops. Bake 1 hour, then turn off oven and prop open door. Let cool 1 hour. Transfer pan to a wire rack; let cool completely.
- Cream: In a bowl, whisk together sugar, flour, and salt. In a saucepan, combine buttermilk, yolks, and vanilla pod and seeds; place over medium heat. Gradually whisk in sugar mixture. Cook, stirring, until just boiling, about 9 minutes. Strain through a fine-mesh sieve, pressing on solids; press plastic wrap directly on surface and refrigerate until cold, at least 1 hour and up to 3 days.
- Caramel: Coat a baking sheet with cooking spray. Stir together sugar and corn syrup in a microwave-proof bowl. Microwave on high 3 minutes, stirring after each minute. Stir again, then microwave just until golden and caramelized, about 15 seconds more. Immediately pour mixture onto prepared sheet and let cool until firm. Remove from sheet; finely chop.
- Using parchment, lift meringue cakes from pans; discard parchment. Carefully place one cake on a platter or cake stand. Spread half of cream on top. Sprinkle with 3 tablespoons caramel. Repeat with second cake layer, remaining cream, and 3 more tablespoons caramel. Top with whipped cream and remaining caramel; serve immediately.
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Punjab Village life style
[email protected]This cake was a bit too sweet for my taste, but it was still very good. The texture was light and fluffy, and the frosting was creamy and smooth.
Kawser Ahamed
[email protected]I loved the texture of this cake! It was so light and airy, and the frosting was the perfect amount of sweetness.
Guiset Feliciano
[email protected]This is the best cloud cake recipe I've ever tried! The cake is so light and fluffy, and the frosting is perfectly sweet and tangy. I will definitely be making this cake again and again.
Margaret Motiri
[email protected]This cake was a bit dry, but the flavor was good. I'll try adding some extra moisture next time.
Haven Camacho
[email protected]This cake was a great success! It was so easy to make and it tasted delicious. I will definitely be making it again.
Chenelle Williams
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good. I'll have to try it again and see if I can get it right next time.
Nassanga Raudah
[email protected]This cake was a bit too sweet for my taste, but it was still very good. The texture was light and fluffy, and the frosting was creamy and smooth.
Cr Ave
[email protected]I've made this cloud cake a few times now and it's always a hit! The recipe is simple to follow and the cake comes out perfect every time. It's the perfect dessert for any occasion.
Edward Neal
[email protected]The cake turned out great! I followed the recipe exactly and it was so easy to make. It was also really delicious, and my friends all loved it.
Akpeme Theresa
[email protected]This cloud cake recipe was a dream to make! The texture was so light and fluffy, and the flavor was perfectly sweet and tangy. I added a few extra berries on top for some extra color and flavor, and my family loved it! Definitely a keeper!