My mom has been in town since Saturday visiting us. We have accomplished many things- crafts, re-decorating my house, and finding furniture that I really didn't need but, just had to get, in some local consignment stores. More importantly today is her birthday! We exchanged our birthday bracelets- even though my birthday is not till April!
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My bracelet- (Tangier 1969) |
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Mom's bracelet (Oxford 1901) |
And even MORE importantly I made my first caramel cake for her birthday. If you are from the South you should know what a carmel cake is. Traditionally they are made with yellow cake and caramel icing amazingness. I still have memories of a caramel cake that a lady in Mississippi made- and I left Mississippi after 3rd grade!
I am not gonna lie this cake is a labor of love but it is so yummy and decadent that it is worth the time!
I found my recipes in my Joy of Cooking Cookbook- which I fully believe has every recipe in the world listed.
Four Egg Yellow Cake
2 2/3 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla
1 cup butter, softened
1 1/2 cups sugar
4 large eggs yolks
4 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Have all ingredients at room temperature, about 70 F. Preheat oven to 350 F. Grease and flour two 9 inch cake pans or line the bottom with wax paper.
- Whisk together thoroughly in a bowl- sifted cake four, baking powder, and salt.
- Combine in another bowl or a liquid measuring cup- milk and vanilla.
- Beat butter in a large bowl until creamy. Gradually add 1 1/2 cup sugar and beat on high speed until light, 3 to 5 minutes. Beat in 4 egg yolks one at a time. On low speed, add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating until smooth.
- Using clean beaters, beat in a large bowl on medium speed your egg whites and cream of tartar until soft peaks form. Gradually add in your last 1/4 cup sugar and beat on high speed until peaks are stiff but not dry.
- Use a rubber spatula to fold one-quarter of the egg whites into the batter, then fold the remaining whites. Divide the batter among the pans and spread evenly.
- Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool and remove from pans. Let cool completely before icing.
Caramel Frosting
2 cups packed brown sugar
1 cup heavy cream
3 Tablespoons unsalted butter
1 teaspoon vanilla
*may need extra milk and confectioners sugar
Prepare yourself to have lots of time to create this. Sometimes the best stuff requires patience!
- Combine brown sugar and heavy cream in a medium heavy saucepan and stir until the sugar is dissolved.
- Cook about 3 minutes, washing down any sugar crystals on the sides of the pan with a wet pastry brush. Cook, without stirring, to 238 to 240 F (soft ball stage). The water trick really does work- have a bowl of cold water and drip some of the caramel into the water. If it sinks to the bottom and forms little balls it is ready. Also to note- it takes quite some time for the caramel to get that hot so just have some patience.
- Remove from the heat, and float the butter on top.
- Cool, without stirring, to 110 F. It takes about 45 minutes. Then add your vanilla.
- Beat the icing until cool, thick, and creamy. If it becomes too thick add some milk. You will be beating the icing for what feels like FOREVER- thank goodness for my kitchenaid mixer! I ended up reading other people's recipes and I added a little milk and a little confectioners sugar to make it smooth.
- Try to not eat the icing out of the bowl- instead spread it on your yummy cake immediately.
Good luck,