A Delicious recipe for sweet caramel frosted vanilla cake. Delicious served with vanilla ice cream.
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Preheat the oven to 350 degrees F. Grease two 8 inch cake pans.
For the cake. In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In a large mixing bowl with an electric mixer, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk.
Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture.
In another bowl, using an electric mixer, beat the cream until soft peaks form. fold the whipped cream into batter.
Divide the batter between the pans and smooth the tops.
Bake for 25-30 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and let cool completely.
For the caramel frosting. In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over medium heat, stirring until the sugar dissolves.
Sprinkle the remaining 1/2 cup of sugar in a deep, saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over medium-high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer.
Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.
Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, 10-15 minutes.
To assemble, Set 1 cake layer on a plate. Pour icing over the layer to cover the top. Top with the other cake layer and cover it with icing. Let the cake stand for 2 hours to set the icing.
Sprinkle with white chocolate shavings before serving.