Candy cake with candy sauce.

Instructions:

1. Prepare Your Oven: Preheat your oven to 350°F (177°C). Grease two 8- or 9-inch cake pans with butter or nonstick spray, and lightly dust with flour.
2. Make the Cake Batter:
   • Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
   • Cream Butter and Sugar: In a large bowl, beat together the butter and sugar on medium-high speed for about 3 minutes until light and fluffy.
   • Add Egg Yolks and Vanilla: Lower the speed and add in egg yolks one at a time, mixing well after each addition. Then, add in the vanilla extract.
   • Alternate Wet and Dry: Gradually add the dry ingredients into the butter mixture, alternating with the whey. Start and end with the dry ingredients.
   • Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form, and gently fold them into the cake batter until fully combined.
3. Bake the Cake: Divide the batter evenly between the two prepared cake pans and bake for 22-25 minutes or until a toothpick comes out clean. Let the cakes cool completely before removing them from the pans.

Caramel Sauce:

see next page

1. Melt Butter: In a large saucepan, melt ¾ cup unsalted butter over medium heat.
2. Mix the Caramel Ingredients: Add evaporated milk, sugar, and salt into the melted butter. Stir continuously and cook over low to medium heat, making sure the mixture doesn’t stick to the pan or burn.
3. Cook the Caramel: Continue to cook the caramel for about 1-1½ hours or until it reaches 235-240°F (113-116°C) using a candy thermometer. The caramel should be thick enough to coat the back of a spoon and develop a deep golden-brown color.
4. Add Vanilla: Remove the saucepan from the heat and stir in 1 tsp vanilla extract. Let the caramel cool slightly for 15-20 minutes before using it to top the cake.

Assemble the Cake:

1. Level the Cake: Once the cake layers have completely cooled, use a serrated knife to level the tops.
2. Layer and Frost: Place one cake layer on a serving plate and generously spread caramel sauce over the top. Place the second cake layer on top, then pour more caramel sauce over the entire cake, letting it drip down the sides.
3. Chill the Cake: Chill the cake in the refrigerator for 30 minutes to 1 hour to allow the caramel to set.

Enjoy:

Serve this rich and buttery caramel cake with a hot cup of coffee or a scoop of vanilla ice cream for the ultimate dessert experience.

This recipe may take time, especially with making the caramel sauce, but the delicious result is well worth the effort!