green bean bundles, spinach salad, and white velvet caramel cake. When I saw this cake, I KNEW that I had to make it. OH MY! It was SOOOO good! The icing was wonderful, though I can't see how in the world you could ever use two batches on a single cake.
White Velvet Caramel Cake
4 oz egg whites–room temperature
1 cup milk–divided–room temperature (I used almond milk)
2¼ tsp vanilla
3 cups sifted cake flour
1½ cup sugar
1 Tbs + 1 tsp baking powder
12 Tbs unsalted butter-room temperature
¼ tsp kosher salt
Preheat oven to 350. In a mixer combine all the dry ingredients, and mix for about 30 seconds. Add the butter and mix until the flour gets crumbly. Stir in 1/4 cup of the milk and bring the speed to medium high and beat for about 30 seconds. In a bowl, stir together the egg whites, remaining 3/4 cup milk and vanilla. Add to the dry ingredients in 3 additions, scraping down the sides and beating for about 5-10 seconds after each addition. Do not over mix, but make sure it is all incorporated. Pour into 2- round cake pans. Smooth the batter.
Place pans into the oven and bake for 35 minutes or until a tester comes out clean. Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely. Slice each round into two horizontally to make 4 layers total.
2 cups light brown sugar
1 stick unsalted butter
1/3 cup whole milk
2 Tbs real maple syrup
1/4 tsp kosher salt
1 tsp vanilla extract
3 cups confectioner's sugar
Bring brown sugar, butter, milk, maple syrup and salt to a simmer. Simmer just until the sugar is no longer grainy, don't let it boil - this takes several minutes. Remove from heat and add vanilla, stirring constantly. Allow to cool just slightly...so that it isn't scorching hot, but nicely warm. Whisk in powdered sugar. Whisk well - mind still had lumps in it. Alas! Cool some but it should still be pourable. Pour icing on each layer as you stack it. Once all the layers are set, pour the remaining icing over the top. ENJOY!