Here we have a caramel cake made the truly old-fashioned way. This one is lighter than the one I initially discovered, but I think it’ll still be delectable. Let’s see how it turns out!
16 ounces (4 1/2 cups) cake flour
1 tablespoon baking powder
1 1/2 teaspoons salt
21 ounces (3 cups) sugar
16 tablespoons (2 sticks) soft butter
8 ounces (1 cup) milk, room temperature, divided
8 egg whites, room temperature, divided
1 tablespoon vanilla extract
Preheat your oven to 350 degrees Fahrenheit. Prepare three layer pans according instructions here. Sift the flour into the bowl of a stand mixer. Add the sugar, baking powder and salt and stir on low to combine. Add the butter and 3/4 cup milk and beat for 90 seconds on medium speed. Scrape the bowl. Combine the remaining 1/4 cup milk with four of the whites and the vanilla. Beat this into the better in three additions, beating for 20 seconds each time. Transfer the batter to a large bowl and wash and dry the mixer bowl well. Beat the remaining 4 whites to soft peaks and fold them into the batter.
Scrape the batter into the prepared pans and bake for 25-30 minutes, untilt he tops of the layers spring back when you tap them in the centers. Cool the pans on wire racks for 15-20 minutes, then turn the layers out to cool completely. Once cool these layers can be frozen for easier handling or for storage, up to two months.