Dulce de Leche Cake

Ingredients


Chiffon
  • 80g cake flour
  • 1 tsp baking soda
  • ΒΌ tsp salt
  • Sift and mix together and set aside

On a separate bowl
  • 5 egg yolks, whisk and set aside

On a separate bowl
  • 65g veg oil
  • Add the flour mixture, mix
  • Add 100 g dulce de leche - cook dulce de leche first to thicken
  • 1 tsp vanilla extract, mix
  • Add the beaten egg yolks, mix

Instructions


In a pot

  • cook dulce de leche until thick, cool completely

In a stand mixer
  • 5 egg whites
  • 2 tsp vinegar, lemon or calamansi
  • Whisk until bubbles
  • Add 40g granulated white sugar
  • Beat until stiff peak
  • Scoop a dollop of egg white mixture to the egg yolk mixture and whisk
  • Pour over the mixture onto the remaining egg white mixture and fold until combined

Baking
  • Transfer onto 12x 8 inches baking pan lined with parchment paper
  • Bake at preheated oven at 160C or 320F for 30 - 5o mins
  • Pour water on a tray and place it under the tray with the cake mixture
  • Loosen the edges and turn the cake upside down to cool

Frosting
  • 300g softened butter
  • Cream butter until pale in color
  • Add 300g dulce de leche and cream until silky smooth consistency. Do the spoon test to try the frosting. When spoon is shaken it should be stiff enough not to fall
  • You can add a tbsp of milk at a time

Decorating
  • Cut the cake in half and spread 50g of dulce de leche evenly
  • You may sprinkle grated cheese (optional)
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