Many a little old lady has trodden caramel cake territory. Go there and you’ll find yourself getting in touch with your inner granny, the one with the heavy orthotic shoes, lace collar and tinge of blue in her hair. I did and I can tell you that it made me a better baker. However later I found myself complaining about street crime, the rudeness of pharmacy clerks and the scandal of mini skirts. It was a double-edged sword.
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