Triple Caramel Cake 



Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans. Line the bottom with parchment paper.

2. 2

   In a bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of sugar and beat until stiff peaks form. Set aside.

3. 3

   In another bowl, combine the oil, egg yolks, and vanilla. Set aside.

4. 4

   In a large bowl, combine the flour, remaining sugar (375 ml / 1 1/2 cups), baking powder, baking soda, and salt. Make a well. Add the oil and egg mixture and hot milk, stirring with a whisk until smooth. With a spatula, gently fold in the meringue. Spoon the batter into the prepared pans. Bake for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool completely on a wire rack.