Here is my cake with Lydon's caramel syrup
With its light, fluffy texture, restrained flavour, not overly sweet and not overloaded with gooey frosting, this cake is a true delight! It all started with Shuna Fish Lydon’s "signature caramel cake" AKA Daring Bakers. One look at the recipe and I knew it won't measure up. Still I gave it a try and then promptly discarded it. It reminded me of those dense cakes pretentious urban eateries serve up nowadays. But all is well, I replaced the cake with one of my own and just used Lydon's caramel syrup, which I have to admit... is quite remarkable.
3 eggs
2 egg yolks
2/3 cup of 3.25% buttermilk
2-1/4 cups cake flour
1 cup sugar
3-1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
You will also need:
1/2 batch of caramel syrup
1 batch of caramelized butter frosting
2 egg yolks
2/3 cup of 3.25% buttermilk
2-1/4 cups cake flour
1 cup sugar
3-1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
You will also need:
1/2 batch of caramel syrup
1 batch of caramelized butter frosting
• Begin with the caramel syrup. It has to cool down before the cake can be assembled.
• When the caramel syrup is lukewarm, turn the oven to 350°F.
• Lightly spray the bottom and sides of two 9 inch spring form cake pans.
• Line completely with parchment paper, bottoms and sides included. The paper will stick to the sprayed pan.
• Spray the parchment again.
• Place the 3 eggs and 2 yolks in a medium sized bowl.
• Add the 1/8 cup of buttermilk, whisk well and set aside..
• Combine the flour, sugar, baking powder and salt in a large bowl and whisk to blend.
• Add the remaining buttermilk, 1/3 cup of caramel syrup and the butter to the dry ingredients.
• Blend together on low speed.
• Increase to medium speed and beat for 2 minutes until light fluffy.
• Add the egg mixture in three parts, scrapping down the sides of the bowl after each addition.
• Do not over mix.
• Divide the batter among the two prepared pans.
• Bake the cake layers for 30 minutes, or until a toothpick inserted in the center comes out clean.
• Place the cake pans on a wire racks.
• Let the cake layers cool completely.
• When completely cooled down, place the cakes still in the pans in the fridge.
• Chill for about an hour.
• Remove from the fridge and proceed with the removal.
• Unhook the spring mechanism and remove the ring.
• Carefully slide a blunt knife under the bottom parchment and loosen the cake from the pan.
• Grasp the bottom parchment and carefully slide the cake layer onto a platter.
• With the aid of the blunt knife carefully pull the parchment from under the cake.
• To remove the second layer, run a blunt knife around the pan.
• Place a wire rack on top of the cake pan and invert.
• Spread the cake layer that is on the platter with caramelized butter frosting.
• Slide the inverted cake layer on the top.
• Frost the entire cake with caramelized butter frosting.
• Drizzle with caramel syrup.
• Chill the assembled cake for half an hour.
• Remove, slice and serve.
