Candy cake with candy sauce.

Here’s the ingredient list :

For the Cake:

• 2 ½ cups special cake flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon coarse salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 egg yolks
• 1 tablespoon vanilla extract
• 1 cup whey (buttermilk), room temperature
• 2 egg whites

For the Caramel Sauce:

• ¾ cup unsalted butter
• 2 cans evaporated milk (12 oz each)
• 2 cups granulated sugar
• ½ teaspoon coarse salt
• 1 teaspoon vanilla extract (optional)

• 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:

• Read more on next page

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