Golden Cake with Caramel Frosting
By Yankee Magazine|Jan 07 2008|
Ingredients
3 cups all purp flour
1 tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter – room temp
2 cups sugar
4 large eggs – separated
1 tbsp vanilla extract
1 cup whole milk
frosting:
3/4 cups butter (1 1/2 sticks)
1 1/4 cups packed brown sugar
6 tbsp milk
1 1/4 vanilla extract
3 cups powdered sugar
Instructions
preheat oven to 350 deg
butter cake pans (sides too)
line bottoms with wax papers – butter and flour
whisk flour and baking powder and salt
using mixer – beat butter and sugar until creamy. beat in yolks and vanilla. Alternately beat in dry ingredients in 3 additions and milk in two additions. In 2nd bowl – beat whites until stiff not dry. Stir 1/3 whites into batter too loosen. Fold in remaining whites – batter will be thick. Transfer to pans – dividing equally. Bake until tester into center comes out clean – 40 minutes. Cool in pans – 10 minutes. Turn onto racks – cool completely.
Frosting:
Melt in medium saucepan over med-heat. Add brown sugar; simmer. Add milk and vanilla. Increase heat to medium high and bring boil – whisking ocasionally. Pour mixture into large bowl – cool 1 1/2 hours.
Sift powdered sugar over brown sugar mixture – beat until fluffy. Place 1 layer on platter – spread 1 cup frosting atop. Top with second layer – frig 15 minutes. Spread remaining atop and on sides.
Cover and chill until serving…
