Estrel's Caramel Cake: Yellow Chiffon, Caramel Icing & Italian Buttercream Roses | Cooking with Kurt

Learn how to make Estrel's Caramel Cake - this is an 8" version of the iconic yellow chiffon cake, covered with shiny caramel icing, and decorated with Italian meringue buttercream roses, leaves, and elaborate borders. The moist velvety texture of this cake and elaborate design make it perfect for celebrations and family gatherings! Enjoy!

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Ingredients:

Yellow Chiffon Cake:

Dry Ingredients:
2 1/4 cups cake flour [254 g]
1 tbsp baking powder [12 g]
1/2 cup granulated sugar [100 g]
1 1/2 tsp salt [8.5]

Wet Ingredients:
8 egg yolks [160 g]
2/3 cup vegetable oil [160 mL]
1 cup milk [240 mL]
1 1/2 tbsp vanilla extract [22 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grated orange zest [2 g]

Meringue:
8 egg whites [240 g]
1 tsp cream of tartar [3.4 g]
3/4 cup granulated sugar [150 g]


Caramel Icing:

3 tbsp cornstarch [22.5 g]
3 tbsp water (for dissolving cornstarch) [44 mL]
1 packet (1/4 oz or 1 tbsp) powdered gelatin [7 g] - equivalent to 4 sheets
1/4 cup ice-cold water (for dissolving and blooming gelatin) [60 mL]
1 1/4 cup granulated sugar [250 g]
3 tbsp water (for caramelizing sugar) [44 mL]
2 cups heavy cream [480 mL]
1/2 cup water [120 mL]
1/2 tsp table salt [2.8 g]
2 tsp vanilla extract [10 mL]


Italian Meringue Buttercream

4 large egg whites (room temperature) [120 g]
1/4 tsp cream of tartar [0.85 g]
1/2 cups granulated sugar (for egg whites) [100 g]
1/3 cup water [80 mL]
1 cup granulated sugar (for water) [200 g]
2 cups (4 sticks) unsalted butter (room temperature) [454 g]
1 tbsp vanilla extract [15 mL]
1/2 tsp table salt [2.8 g]
1 drop sky blue food coloring gel paste
1 tsp matcha powder (for leaves) [2 g]