Super Juicy White Chocolate Caramel Sponge Cake
EQUIPMENT
- Bread loaf pan
INGREDIENTS
- 4 eggs
- ¾ cup/150 grams sugar
- 1 teaspoon vanilla sugar
- 1 cup heavy whipping cream
- ¾ cup oil
- 2 cups/280 grams flour
- 1 tablespoon/10 grams baking powder
- 3.5 ounces/100 grams white chocolate, melted
- 3 tablespoons caramel spread, dulce de leche
Topping:
- Caramel spread
INSTRUCTIONS
- Preheat the oven to 340°F (170°C).
- In a bowl, whisk together the eggs, sugar, and vanilla sugar until you achieve a light foam. Add the heavy whipping cream and oil, and whisk well. Then, add the flour, baking powder, and white chocolate, and stir until you obtain a smooth batter. Transfer the batter to a bread loaf pan and drizzle a small amount of caramel spread over it. Use a skewer to create a marble-like effect. Bake for approximately 40 minutes.
- Remove the cake from the oven and let it cool slightly. Then, take it out of the pan and drizzle caramel spread over the top to cover the cake.
MY NOTES
FAQ
What is the secret to a good sponge cake?
The secret to a good sponge cake lies in these key factors: Properly whip the eggs until they form a light and fluffy foam. When adding dry ingredients, such as flour and baking powder, to the egg foam, it’s essential to use a gentle folding technique. This helps to maintain the airiness of the batter and prevents deflation.
Ensure that your oven is preheated to the recommended temperature. Once the dry ingredients are added, avoid overmixing the batter. Overmixing can lead to gluten development, resulting in a dense and heavy cake.
Bake the sponge cake for the recommended duration. Overbaking can dry out the cake, while underbaking can cause it to collapse or have a gummy texture.
Allow the sponge cake to cool in the pan for a few minutes before transferring it to a cooling rack.
How do I make caramel spread from scratch?
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
Step 1: In a saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves. Stop stirring and allow the mixture to come to a boil. Continue boiling without stirring until the mixture turns a deep amber color. This process usually takes around 8-10 minutes. Keep a close eye on it to prevent burning.
Step 2: Remove the saucepan from heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble vigorously. Stir the mixture until the cream is fully incorporated and smooth. Return the saucepan to low heat and add the butter. Stir continuously until the butter melts completely and is well combined.
Step 3: Remove the caramel spread from the heat and allow it to cool for a few minutes. The caramel will thicken as it cools.
Can I freeze caramel sponge cake?
Yes, caramel sponge cake can be frozen. Wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw it in the refrigerator overnight or at room temperature before serving.
How should I store caramel sponge cake?
Once the cake has cooled completely, store it in an airtight container at room temperature for up to 2-3 days. If you want to prolong its freshness, you can refrigerate it, but remember to bring it back to room temperature before serving for the best texture and flavor.
