Caramel Chiffon Cake【Recipe Video】. Autoplay When autoplay is enabled, a suggested video will automatically play next. Chiffon cake layers are filled and frosted with rich caramel buttercream in this decadent dessert. There's no elaborate piping required; the cake is cleverly decorated with store-bought malted milk balls, plus easy-to-make chocolate curls and caramel dots.

The secret to making a light, airy chiffon is to whip the egg whites really well and mix them gently into the batter. Use a wire whisk (not a spatula) to fold the whites into the batter so that the meringue doesn't deflate too much. Filled with layers of rich caramel buttercream and decked out with caramel dots, crushed malt balls, and chocolate curls, this cake is the perfect special occasion dessert. You can cook Caramel Chiffon Cake【Recipe Video】 using 22 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Caramel Chiffon Cake【Recipe Video】

Prepare of ■ Chiffon batter.
You need 3 of egg yolks (net weight; 60g or 2.1 oz).
It's 25 g (2 Tbsp) of granulated sugar, for the yolk.
It's 35 g (1.2 oz) of grapeseed oil.
It's 30 ml (1 fl oz) of milk.
It's 45 g (1.6 oz) of cake flour.
Prepare 35 g (1.2 oz) of bread flour.
Prepare 3 g (3/4 tsp) of baking powder.
Prepare 4 of egg whites (net weight; 160g or 5.6 oz).
Prepare 50 g (1/4 cup) of granulated sugar, for meringue.
You need of ◎Caramel sauce, for chiffon batter.
You need of ・ 60g (3/10 cup) granulated sugar.
Prepare of ・ 2 Tbsp water.
It's of ・ 2.5 Tbsp hot water, for last addition.
Prepare of ■ Topping.
Prepare 200 ml (6.8 fl oz) of heavy cream.
You need 1 Tbsp of granulated sugar, for heavy cream.
It's of ◎Caramel sauce, for topping.
You need of ・ 60g (3/10 cup) granulated sugar.
You need of ・ 2 Tbsp water.
You need of ・ 2 Tbsp water, for last addition.
Prepare of ※1cup=235cc(USA).

Deliciously sweet, blissfully festive, and quintessentially Southern, the Caramel Cake is a must-have dessert on your holiday table. Spread remaining caramel sauce over top. Spread remaining chocolate cream over top and sides of cake. Garnish with chocolate curls if desired.

Caramel Chiffon Cake【Recipe Video】 instructions

★Recipe video★ (my You Tube channel)→https://youtu.be/5hDADsu-iGU.
Make caramel sauce for chiffon batter. Put granulated sugar and 2 Tbsp water in a small pot. Heat it on medium heat. When the edge turns light brown, move the pan sometimes (to heat it evenly)..
When it turns golden brown or steam rises strongly, turn off the heat quickly. Add 2.5 Tbsp hot water to it. Please be careful as the hot caramel might splatter on you. Pour the caramel sauce into a container; set aside..
Preheat an oven to 200℃ / 392 F. Put egg yolks in a bowl and put egg whites in another bowl. Let the egg white sit in a fridge. Warm the caramel sauce, milk, and grapeseed oil in hot water on extremely low heat; set aside..
Make egg yolk batter. Put egg yolks in a bowl and add granulated sugar to it. Mix it with a whisk until whitish or heavy..
Pour the grapeseed oil little by little in it while stirring. Pour the milk and caramel sauce in the same way. Mix well and set aside..
Make meringue. Take the egg white from the fridge. Beat it lightly until watery. Whisk it with a hand mixer on high speed. When it becomes white and fluffy, add granulated sugar in 2 parts..
Whisk it until the peak hangs down lightly. Whisk slowly on low speed for a min to smooth it..
Sift dry ingredients (cake flour + bread flour + baking powder) over the egg yolk mixture. It's better to sift it once beforehand you sift it over the egg mixture. Mix well. When powderiness disappears, mix strongly or speedy 20-30 times..
Add the meringue in 3 pars. Stir well at 1st addition. From the next addition, mix the top lightly and then scoop it up and let it slip through your whisk; repeat scooping..
Mix well until combined or smooth. Scrape the batter on the inner side of the bowl and fold it..
Pour batter into an ungreased tube pan. Pour batter into an　ungreased tube pan. Stir it with a bamboo skewer to stick the batter to the side and the tube. Hold down the tube and drop the pan lightly to remove big bubbles..
Bake it at 180℃ / 356 F for 40 mins. After baking, Drop it lightly one time and upside down quickly. Let it cool thoroughly. (3 hours or more).
Remove the cake from the pan. Push down the side of the cake to half the height. Push down around the tube..
Turn the mold upside down. Rotate the pan while holding down the bottom pan and lift the side pan..
Push the side of the cake to peel off the cake bottom from the pan..
Whisk heavy cream and granulated sugar until soft-peak. Make caramel sauce for topping..
Slice cake and serve it with whisked cream and caramel sauce. It's all done!!.

Once in a while, though, for some reason, the chiffon cake is especially aromatic. Remove the chiffon cake from the tube pan and pipe whipped cream cream in the center. Pour the caramel sauce over the cake and garnish with sliced almonds, pecans, and mint leaves. Cut a slice and serve with sautéed bananas and whipped cream. Sift powdered sugar over the top and enjoy!