INGREDIENTS:

BAKERY STYLE VANILLA SPONGE CAKE

• 1 recipe for my 2 or 4-layer bakery style vanilla cake . Level the layers by isolating the rounded tops with a knife . If you would like to form a 4 cake (what i might suggest), slice each layer in half after levelling the highest . As pictured within the salted caramel cake post, I made 1.5 times the recipe so as to possess three thick layers, baked in three separate pans. this will be made each day before time. Once completely cooled, just cover with wrapping and store at temperature .

SALTED CARAMEL SAUCE

  • 2 cups White Sugar
  • 8 Tablespoons Salted Butter, Softened, Cut Into Tablespoon Sized Pieces
  • 1 cup Heavy Cream
  • 1/4 to 1/2 teaspoon Himalayan Salt (or table salt), to taste

SALTED CARAMEL BUTTERCREAM

  • 4 large egg whites, room temperature
  • 1 cup white sugar
  • 1 lb butter, cut into 1″ chunks, room temperature
  • 1 tsp vanilla
  • 1/4 cup of caramel sauce, room temperature

INSTRUCTIONS:

SALTED CARAMEL SAUCE

1. Add the sugar to an outsized pot set over medium-high heat. Gently stir until the sugar has melted and then stop stirring.

2. Let it boil, without touching, until the caramel reaches an amber colour, and registers 320ºF on a candy or instant read thermometer. it’ll have a pleasant amber colour, but shouldn’t smell burnt in the least .

3. As soon because it reaches 320ºF remove from the warmth and whisk within the butter until completely melted and combined.

4. Slowly pour within the cream , during a thin stream, while whisking vigorously. Stir within the salt, and pour into a Pyrex glass cup to chill completely before using.

5. this will be made ahead and stored within the fridge. If you are doing this, simply return it to temperature before using for within the buttercream and spreading on the cake layers.

SALTED CARAMEL BUTTERCREAM

1. Put  2″ of the water in a medium saucepan and simmer over medium heat .

2. Put the egg whites and sugar into an outsized heatproof bowl (I use a metal one) and set it over the boiling water. The bowl will become extremely popular so use an oven mitt to carry onto it. Whisk until hot to the touch, and therefore the sugar has completely dissolved. I test it by rubbing a drop between my fingers, or checking the temperature with a moment read thermometer (you want it to succeed in 140ºF).

3. Immediately pour the mixture into the bowl of a stand mixer (you can roll in the hay with a hand mixer, but it’s easier with a stand mixer). Leave the mixer running on medium-high speed for 8 minutes. the edges of the bowl got to be cool to the touch in order that the butter doesn’t melt, and therefore the mixture will have doubled in volume and be nice and glossy looking.

4. Turn the mixer right down to medium speed, and add the butter two pieces at a time. Once all the butter has been added, still mix on medium-high for 2 minutes, until it’s light and fluffy.

5. Scrap down the edges of the bowl, and add the vanilla and caramel sauce. Beat for two more minutes.

6. Use the buttercream directly , or store it in an airtight container within the fridge for up to 1 week. bring back temperature before trying to use.

SALTED CARAMEL CAKE ASSEMBLY

  1. 1. Place one layer of the vanilla cake onto a plate, cut (from levelling off the top) side up. Spread 1/4 cup of salted caramel sauce over the highest , then top with a 1/4″ layer of buttercream. Repeat. Place the last cake layer on top and with the cut side down.
  2. 2. Spread a really thin layer of buttercream over the highest and sides of the cake (so thin you’ll see through it). this is often called the crumb layer, and it’s just to form sure that no crumbs get into the beautiful icing on the surface . Put the cake into the fridge for half-hour , just to form the crumb layer arrange .
  3. 3. Spread the remainder of your buttercream on the highest and sides of the cake.
  4. 4. If you would like to possess a number of the caramel sauce on the highest and running down the edges , put the fully frosted cake back to the fridge for an additional half-hour . Spread a skinny layer of caramel sauce over the highest , then you’ll create that pretty drip effect by spreading the caramel to the sides using an offset spatula.
  5. 5. Keep the finished cake within the refrigerator for up to 1 week. it is best to let it come up to temperature before serving it.