by Anne Carter
New Recipe
PREP TIME- 30minutes COOK TIME- 40minutes TOTAL TIME- 1hour 40minutes COURSE- Dessert CUISINE- American SERVINGS- 12 CALORIES- 286 kcal
– Mixing Bowls – Measuring Cups – Cake Pans – Rubber spatula – Fork – Cooling Rack – Parchment Paper
– 4 large eggs ((about 55-60g each), room temperature) – 1 Cup Unsalted butter, softened – 1 Cup Granulated sugar – 1 Cup Brown sugar, packed – 2 Cups All-purpose flour (240g)
– 2 tsp Baking powder – 1/4 tsp salt – 1 tsp vanilla – 1 cup Heavy whipping cream ((36-40% fat))
1. Begin by separating egg yolks and whites. Whisk the egg whites with sugar until super fluffy. 2. Add egg yolks and vanilla, beat until combined.
3.Sift in flour and salt, mix until just combined. Fold the mixture a bit with a spatula. 4. Whip cream in a separate bowl until stiff peaks form.
5.Gently fold whipped cream into the batter until fully blended. 6. Divide batter into pans, bake until golden, not wet, and springs back when touched (about 25 minutes).
7. Mix cream cheese, dulce de leche, vanilla, and salt until smooth. Refrigerate if too soft. 8. Once cakes cool, spread frosting on the first, stack the second. Refrigerate if needed.