Delicious Sponge Cake Glazed with Caramel

Welcome to a delightful culinary journey that marries the rich flavors of caramel, the creamy smoothness of custard, and the airy lightness of sponge cake. This dessert, a delicious sponge cake glazed with caramel, is a show-stopper for any occasion. Whether you’re hosting a family gathering, a dinner party, or simply treating yourself, this cake promises to impress both visually and with every bite.

The combination of textures and flavors in this dessert is truly irresistible. The caramel glaze adds a deep, buttery sweetness that complements the rich custard layer, while the sponge cake provides a light, fluffy contrast. This recipe is designed to guide you through each step, ensuring that even novice bakers can achieve a stunning result.

Ingredients

For the Custard:

• 1 cup whole milk: Provides a rich base for the custard.
• 1 cup heavy cream: Adds creaminess and thickness to the custard.
• 4 large eggs: Help set the custard and add richness.
• 1/2 cup sugar: Sweetens the custard.
• 1 teaspoon vanilla extract: Adds flavor to the custard.

For the Sponge Cake:

• 1 cup all-purpose flour: Forms the structure of the cake.
• 1 teaspoon baking powder: Helps the cake rise.
• 1/4 teaspoon salt: Enhances the flavor of the cake.
• 4 large eggs, separated: Provides the base for the sponge cake, with the whites adding lightness.
• 1 cup sugar: Sweetens the cake.
• 1 teaspoon vanilla extract: Adds flavor to the cake.
• 1/4 cup milk: Adds moisture to the cake.

For the Caramel:

• 1 cup sugar: The main ingredient for the caramel glaze.
• 1/4 cup water: Helps dissolve the sugar to make caramel.

Instructions

Preparing the Caramel

1. Combine Sugar and Water:

• In a medium saucepan, combine 1 cup of sugar and 1/4 cup of water. Stir gently to ensure all the sugar is moistened.

1. Heat the Mixture:

• Place the saucepan over medium heat. Without stirring, allow the sugar to dissolve and the mixture to come to a boil.

1. Caramelize the Sugar:

• Continue to cook until the sugar turns a deep golden brown. This should take about 8-10 minutes. Watch closely to prevent burning.

1. Pour the Caramel:

• Immediately pour the caramel into a round cake pan, tilting the pan to coat the bottom evenly. Be careful as the caramel will be extremely hot.

Making the Custard

1. Mix Custard Ingredients:

• In a large bowl, whisk together 1 cup of whole milk, 1 cup of heavy cream, 4 large eggs, 1/2 cup of sugar, and 1 teaspoon of vanilla extract until well combined.

1. Strain the Mixture:

• Strain the custard mixture through a fine-mesh sieve into the cake pan over the caramel. This helps remove any egg solids and ensures a smooth custard.

Preparing the Sponge Cake

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

1. Combine Dry Ingredients:

• In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside.

1. Beat Egg Whites:

• In a large mixing bowl, beat the 4 egg whites until soft peaks form. Gradually add 1/2 cup of sugar and continue beating until stiff peaks form. Set aside.

1. Beat Egg Yolks:

• In another bowl, beat the 4 egg yolks with the remaining 1/2 cup of sugar and 1 teaspoon of vanilla extract until thick and pale.

1. Combine Mixtures:

• Gently fold the dry ingredients into the egg yolk mixture, alternating with the 1/4 cup of milk. Start and end with the dry ingredients.

1. Fold in Egg Whites:

• Carefully fold the beaten egg whites into the batter until just combined, being careful not to deflate the mixture.

Assembling and Baking

1. Pour Batter Over Custard:

• Carefully pour the sponge cake batter over the custard layer in the cake pan. Smooth the top with a spatula.

1. Prepare a Water Bath:

• Place the cake pan in a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan. This water bath helps the custard cook evenly and prevents cracking.

1. Bake the Cake:

• Bake in the preheated oven for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Cooling and Serving

1. Cool the Cake:

• Remove the cake pan from the water bath and let it cool to room temperature. Once cool, refrigerate the cake for at least 4 hours or overnight to set completely.

1. Invert the Cake:

• To serve, run a knife around the edge of the cake to loosen it. Place a serving plate over the top of the cake pan and carefully invert the cake onto the plate. The caramel will drizzle over the custard and cake.

1. Slice and Enjoy:

• Slice the cake into portions and serve chilled. Enjoy the creamy custard, light sponge cake, and rich caramel glaze.

Additional Tips and Variations

1. Flavored Custard:

• For a twist, try adding a teaspoon of almond extract or a tablespoon of your favorite liqueur to the custard mixture.

1. Fruit Additions:

• Consider adding a layer of thinly sliced fruits, like bananas or strawberries, between the caramel and custard layers for added flavor and texture.

1. Caramel Variation:

• For a deeper caramel flavor, you can use brown sugar instead of white sugar when making the caramel.

1. Presentation:

• Garnish with fresh berries, a dollop of whipped cream, or a sprinkle of powdered sugar for a beautiful presentation.

Nutritional Information

• Preparation Time: 20 minutes
• Cooking Time: 60 minutes
• Total Time: 80 minutes
• Calories: Approximately 420 per serving
• Servings: 8 servings

Conclusion

This delicious sponge cake glazed with caramel is a delightful dessert that combines the creamy richness of custard, the lightness of sponge cake, and the deep flavor of caramel. Perfect for any occasion, this cake is sure to impress your guests with its beautiful presentation and irresistible taste. Enjoy every bite of this decadent treat!

Troubleshooting

1. Caramel Issues:

• If the caramel hardens too quickly before you can pour it into the pan, simply reheat it gently until it becomes liquid again. Be careful not to burn it.

1. Custard Setting:

• If the custard doesn’t set properly, ensure you are using the correct ratio of eggs to liquid. Allowing the cake to chill thoroughly in the refrigerator will also help.

1. Cake Texture:

• If your sponge cake is too dense, make sure you are beating the egg whites to stiff peaks and folding them into the batter gently to maintain the airy texture.

1. Inversion Tips:

• When inverting the cake, do it quickly and with confidence to ensure the caramel doesn’t stick to the pan.

This cake is not only a treat for the taste buds but also a visual delight with its layers of golden caramel, creamy custard, and fluffy sponge cake. Serve it at your next gathering and watch as your guests marvel at your baking skills. Enjoy making and eating this beautiful cake!