Everyone deserves a slice of extra creamy caramel cake in this cold weather! Look for our old and new flavours on the shelves of our webshop.

The caramel whipped cream sponge cake is a delicious dessert that will enchant you with its combination of soft sponge cake, rich caramel cream and light whipped cream. Here’s a detailed recipe to make it:

Ingredients:

For the sponge cake:

6 eggs

180 g sugar

180 g flour

30 g cornstarch

20 ml MaxAroma Caramel Flavour

1 pinch of salt

For caramel cream:

100 g of sugar

40 ml water

100 ml whipping cream

50 g butter

1 pinch of salt

10 ml MaxAroma Caramel Aroma

For cream:

400 ml whipping cream

50 g icing sugar

Preparation:

Preparing the sponge cake:

Preheat the oven to 180°C. Line a 23 cm cake tin with baking paper and grease with butter.

Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar and MaxAroma Caramel Flavouring until light and creamy. Gently fold the beaten egg whites into the egg yolk mixture. Sift in the flour and cornflour and stir gently to combine, taking care not to break up the foam.

Pour the batter into the prepared cake tin and bake for about 25-30 minutes, or until the sponge is golden brown and a toothpick inserted into the centre comes out clean. Allow the sponge cake to cool completely, then cut into three equal thicknesses.

Preparation of caramel cream:

Heat the sugar and water in a saucepan over medium heat until the sugar dissolves. Then boil until the sugar turns golden brown caramel. Gently add the cream (be careful, it will splash up) and stir until smooth. Remove from the heat, add the butter, MaxAroma Caramel Flavouring, salt to deepen the flavour and mix. Allow the caramel cream to cool.

Preparing the cream:

Whip the cream with the icing sugar until stiff peaks form. Stir 1/3 of the caramel cream into one third of the whipped cream, taking care not to break up the whipped cream.

Assembling the cake:

Place the first layer of sponge cake in a cake ring. Spread the first layer with the caramel whipped cream, then top with a layer of whipped cream. Place the second sponge cake layer on top and spread a layer of whipped cream on top. Place the third layer of sponge cake on top, spread with a layer of caramel cream and decorate as desired

To serve:

Serve the cake chilled to allow the creams to set nicely. Slice and enjoy this caramel whipped cream sponge cake.

This cake is rich and delicious, perfect for special occasions or just a delicious treat. We wish you bon appétit!