Equipment
Ingredients
Vanilla Sponge
- 4 large eggs, room temperature, separated
- 300 grams granulated sugar
- 1 tsp vanilla extract
- 180 grams all-purpose flour , spooned and leveled
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 240 mL heavy whipping cream, cold
Dulce de Leche Frosting
- 454 grams cream cheese*, room temperature
- 396 grams dulce de leche
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
Method
Vanilla Sponge
- Preheat the oven to 350F (177C) convection and lightly grease and line the bottom of two 8 inch (20 cm) round pans with baking spray and parchment paper.
- In a large bowl or the bowl of a stand mixer, use a whisk attachment to beat together the egg whites and the granulated sugar. Beat for a few minutes at full speed, just until the meringue is fluffy and holds stiff peaks.4 large eggs room temperature, separated, 300 grams granulated sugar
- Add the egg yolks and vanilla extract to the meringue and beat at medium speed, just until they’re combined, a few seconds.4 large eggs room temperature, separated, 1 tsp vanilla extract
- Sift the flour, baking powder and salt over the batter and turn the mixer up to medium speed, just until it’s combined.180 grams all-purpose flour spooned and leveled, 2 tsp baking powder, 1/4 tsp fine sea salt
- In another bowl, use an electric mixer with the whisk attachment to whip the cream just until it holds stiff peaks.240 mL heavy whipping cream cold
- Fold the whipped cream into the batter just until it's fully combined and smooth.
- Use a rubber spatula to scrape the edge of the bowl and distribute the batter evenly between the prepared pans, about 15-16 ounces each. Bake for about 25 minutes. The tops should be golden brown and spring back when you gently press on the center.
- Remove the cakes from the oven and run a knife around the edge of the cake to release it from the pan. Allow it to cool for 15 minutes in the pan and then remove the cakes and place them onto a cooling rack or a tea towel.
- Allow the cake to cool completely and if desired, use a large serrated knife to slice each layer in half or use as desired.
Dulce de Leche Frosting
- Use an electric mixer with the whisk attachment, at medium speed, to beat the cream cheese with the dulce de leche for 1-2 minutes, just until it’s combined.454 grams cream cheese* room temperature, 396 grams dulce de leche
- Scrape the edge and the bottom of the bowl, add the salt and vanilla and mix until it’s smooth and silky. If the frosting is to soft, refrigerate it for 20-30 minutes, stirring every 5-10 minutes.1 tsp vanilla extract, 1/8 tsp fine sea salt
- Spread a generous layer of frosting on the first layer of cooled cake, top with the second layer and use the rest of the frosting to cover the rest of the cake.
- If it feels too soft, refrigerate the cake for 15-30 minutes before serving.
Notes
Store covered in the refrigerator for 3-4 days or freeze for a month.
*The cream cheese makes for a very soft frosting (refrigerate before frosting the cake if it's too soft) so if you want a more stable/firm frosting, replace the cream cheese with 1 cup of butter (227 grams)!
Nutrition
Calories: 286kcalCarbohydrates: 41gProtein: 10gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 89mgSodium: 438mgPotassium: 165mgFiber: 0.4gSugar: 28gVitamin A: 402IUVitamin C: 0.1mgCalcium: 197mgIron: 1mg