Eggless Caramel Cream Cake - Last week I did an egg version. So this week here is the eggless version. For this version, I decided to do an ermine frosting to do with it. You can always use the cream frosting as the egg version. Ermine is very easy and the frosting is super stable. This is overall a different design from the egg version cake. I use some cashew to cover the sides of the cake, you can use something else like peanuts or pecans if you prefer. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Eggless Vanilla Sponge Cake
33x33cm flat pan
300g [1¼ cup] whole milk
30g [2 tbsp] white vinegar
300g [2½ cup] cake flour
2 tsp baking powder
½ tsp baking soda
150g [¾ cup] caster sugar
160g [¾ cup] oil
1 tsp vanilla extract
• Caramel Sauce
150g [¾ cup] caster sugar
75g [⅓ cup] unsalted butter
90g [⅓ cup] whipping cream
¼ tsp salt
• Caramel Ermine Frosting
100g [½ cup] caster sugar
48g [5 tbsp] plain flour
280g [1 cup + 2 tbsp] whole milk
250g [1 cup + 2 tbsp] unsalted butter, softened
30g [2 tbsp] caramel sauce
70g [½ cup] cashew nuts, roasted
syrup [1 tbsp sugar + 2 tbsp hot water]
Instructions:
• Eggless Vanilla Sponge Cake
1. In a glass, add milk and vinegar. Stir until well combined. Let it rest for at least 5 minutes before use.
2. Sift all the dry ingredients: cake flour, baking powder and baking soda. Give it a quick mix. Set aside.
3. In a large mixing bowl, add sugar, oil and vanilla extract. Mix vigorously until well combined.
4. Add in the milk mixture in 3 batches, alternate with the sifted ingredients. Mix until well combined.
5. Add in the sifted ingredients in 3 batches, alternate with the milk mixture. Mix until combined, do not over mix.
6. Transfer batter into a 33x33cm flat pan. You can also bake all in one 6 inch round pan.
7. Bake in preheated oven at 180°C/355°F for 30 minutes.
8. Let the cake cool completely.
9. Use a 6 inch ring cutter to cut out the cake.
• Caramel Sauce
6. In a sauce pan, add the sugar. Make sure you spread the sugar in a wide area covering the pan.
7. Cook on low medium heat. Do not touch or stir the sugar. Once you see signs of caramelisation, you can start stirring the sugar. The sugar will gradually melt and liquefy.
8. Put the heat on low. Then add in the butter. Mix until the butter is combined. This will take about 1-2 minutes.
9. As soon as the butter is combined, add in the whipping cream. Mix until combined. Put the heat a little higher to give it a boil. As it’s bubbling, the cream is well combined. The sauce is ready.
10. Transfer onto a bowl, let it cool completely in room temp. As the sauce is cooling, it will become thicker and thicker.
• Caramel Ermine Frosting
1. In a pot, add sugar and flour. Give it a quick mix.
2. Add in the milk, little by little while you whisk. Whisk until the flour is dissolved.
3. Cook it over a medium heat. Stir until the mixture is thickened.
4. When you lift up your whisk, the mixture consistency is thick and stiff.
5. Transfer into a bowl.
6. Cover with a cling film directly on top of the mixture to prevent formation of skin.
7. Set aside until it is completely cool before use.
8. In a large bowl, add the room temp butter. Mix on high speed until creamy and pale.
9. Once the butter is creamy and pale, add in the cooked mixture, little by little at a time. Mix on high speed until well combined.
10. The cream is stable and stiff.
11.
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16 сен 2024
