FOR THE VANILLA CHIFFON CAKE:
1 1/8 cup cake flour
1/2 tablespoon baking powder
1/4 teaspoon iodized salt
1/2 cup blended sugar
1/4 cup vegetable oil
1/4 cup water
4 pieces egg yolks
1 teaspoon vanilla extract
4 pieces egg whites
1/2 teaspoon cream of tartar
1/4 cup blended sugar (white granulated sugar pulsed in a blender to make it finer)
FOR THE SWISS BUTTERCREAM:
1/3 cup egg whites
1/2 cup white sugar
1 cup butter, cut into cubes
FOR THE CARAMEL ICING:
2 cups evaporated milk
2/3 cup white sugar
1/4 cup cornstarch
1/4 cup butter
2 teaspoons vanilla extract
DESCRIPTIONS:
1 Preheat oven to 325F.
Grease, line, and flour 2 8x1-inch pans.
Set aside.
2 Make the vanilla chiffon cake: Put dry ingredients into a wide mixing bowl and make a well in the center.
Add egg yolk, oil, water, and vanilla extract.
Mix with whisk until smooth. Set aside.
3 In a mixing bowl with wire whisk attachment, beat egg whites with cream of tartar at high-medium speed until frothy.
Add sugar slowly and increase speed to low-high speed until stiff peaks are formed but make sure they are not dry.
4 Fold in 1/3 of the egg white mixture into the yolk mixture to lighten, and gently fold in the rest of the egg white mixture until blended.
Do not over mix.
5 Divide into prepared pan and bake for 25 minutes or until cake tester comes out clean.
6 Remove immediately from the pan and put on a cooling rack.
7 Make the swiss buttercream: Prepare pan filled with water for poaching the egg whites.
Combine egg whites and sugar in a mixing bowl.
Put over simmering water and whisk until you reach 120F in a thermometer.
8 Transfer to a mixer and beat until thick and glossy at high speed.
Change attachment to paddle: At low speed, add butter one tablespoon at a time. Increase speed to medium and continue mixing until smooth and well incorporated.
9 Make the caramel icing: In the top part of a double boiler, combine cornstarch and sugar.
Mix until well incorporated.
Slowly add the milk while mixing.
In a double boiler, cook mixture in medium heat, stirring constantly until thick or until the back of a wooden spoon is thickly coated.
Remove from heat.
10 Add butter and vanilla.
Mix until well incorporated.
11 Assemble the cake: Fill in swiss buttercream in between two chiffon cake layers.
Chill for 30 minutes.
Pour the caramel icing on top of assembled cake, making sure that sides are smoothly covered.
Cool.
Decorate with leftover buttercream, according to Yummy.ph.
BBN/SK/AD