Caramel Chiffon Cake

In a medium saucepan over medium heat, add granulated sugar together with 2 tbsp water and bring it to a simmer while stirring the mixture until it turns slight brown then lower the heat to the lowest settings. When the mixture is golden brown, remove the caramel from the heat and add 3 tablespoons of hot water and stir it in the caramel then pour the caramel to a small bowl and set it aside. Separate three egg yolks from the whites then set the whites in the fridge.

Into the bowl with the egg yolks, add 25 grams of granulated sugar and mix it until whitish with the sugar dissolved in the egg yolks. Add in oil into the egg yolks mixture slowly while stirring the mixture with a wire whisk then add the milk little by little while you continue to stir whisk the mixture. Pour in the caramel sauce little by little and mix it in until well combined and you have a homogenous mixture, set the mixture aside.

Bring the meringue from the fridge and start whipping it on high speed until foamy then add 50 grams of granulated sugar in two additions while beating the mixture on high speed until the mixture is soft with medium peaks. Sift cake flour, bread flour and baking powder over the egg yolk mixture and mix it well until all the dry ingredients are moistened in the batter. Add the meringue in three additions into the cake batter and stir well until combined before adding another meringue into the batter.

Mix well until smooth and the mixture is well combined. Pour the batter into a tube pan and drop it a few times on the counter to remove any trapped air in the batter then bake the cake in a 350 degrees Fahrenheit oven for 40 minutes. Once baked and out of the oven, let the cake cool upside down for one hour, that way the cake does not shrink when colling. Once cooled, free the cake from the pan and slice. Serve this cake with whipped heavy cream and drizzle with caramel sauce.