Caramel Cloud Cake

Ingredients

• 11 cup All-purpose flour(120g)
• 21 teaspoon Baking powder(4g)
• 30.25 teaspoon Salt(1.5g)
• 44 large Eggs (separated)(200g)
• 50.5 cup Sugar (divided)(100g)
• 60.25 cup Butter (melted)(57g)
• 71 teaspoon Vanilla extract(4.2g)
• 80.5 cup Sugar (for caramel sauce)(100g)
• 92 tablespoon Butter (for caramel sauce)(28g)
• 100.25 cup Heavy cream (for caramel sauce)(60g)
• 110.5 cup Heavy cream (for whipped cream)(120g)
• 121 tablespoon Powdered sugar (for whipped cream)(8g)

Instructions

1. 1Preheat oven to 170°C. Grease and line a cake pan.
2. 2In a bowl, beat egg whites until foamy. Gradually add half of the sugar and beat until stiff peaks form.
3. 3In another bowl, beat egg yolks with remaining sugar, melted butter, and vanilla.
4. 4Gently fold yolk mixture into egg whites, then sift in flour and fold carefully to keep it airy.
5. 5Pour batter into pan and bake 25–30 minutes, until golden and springy. Let cool.
6. 6Heat sugar over medium heat until amber. Stir in butter and slowly add cream. Let cool slightly.
7. 7Whip cream with powdered sugar until soft peaks.
8. 8Serve slices drizzled with caramel sauce and a dollop of whipped cream on top.