Try this Estrel Caramel Cake Copycat recipe. I love Chef Nikkos Caramel Cake version as much as I love the original version.
Have you ever tasted Estrel’s Caramel Cake? The chiffon was fluffy, the buttercream frosting was light and creamy, wonderfully sweet but not overwhelmingly so. And the gooey caramel was fingerlicking good! Just thinking about it makes my heart flutter.
So this Saturday, I wanted to attend the Artisan Bread Baking Class at The Maya Kitchen in Makati but ended up going there late. So I attended Chef Nikko’s Demo Class for Nikko’s Baking Studio. Chef Nikko Buendia is the wonder chef from Nikko’s Baking Studio, a cooking school and a hole in the wall restaurant (also in Makati) that serves serves delicious artisan dishes like yummy breakfasts Spam and Eggs, Adobo Flakes, and Arroz ala Cubana or even pasta! Yummy!
She’s a fun teacher with little anecdotes here and there, which, I wont divulge haha! This day, we studied Japanese Cheesecake (which deserves a post on it’s own here) and the Caramel Cake otherwise known as the Dulce de Leche Cake. It’s an Estrel Cake Copycat, to better satisfy our cravings when we can’t go to Estrels!
PS. Maya Kitchen regularly holds cooking classes and this July is gonna be exciting!
July 1 – Donut Class (Hands on)
July 8 – Gourmet in a Bottle (Demo)
July 8 – Sushi -Maki 101 (Demo)
July 22 -Locally Filled Pastry Pinoy Bread (Hands on)
July 29 -Bake Magic Together (Demo)
July 29 – 30 Minutes Meal (Hands on)
Here is the famous Estrels Caramel Cake Copycat recipe!
- 1 1/8 cups Maya Cake Flour sifted
- 1/2 tbsp baking powder
- 1/4 tsp iodized salt
- 1/2 cup white sugar
- 1/4 cup vegetable oil
- 1/4 cup water
- 5 pcs eggs separated egg whites and yolks
- 1 tsp vanilla
- 1/4 cup white sugar blended to make it finer
- 1/2 tsp cream of tartar
- 1/4 cup fresh milk
- 1/4 cup white sugar
- 3/4 cup Butter
- 1/2 tsp vanilla extract
- 1 can evaporated milk
- 1/2 can condensed milk
- 1/4 cup white sugar
- 1/4 cup cornstarch
- 1/4 cup Butter (see comments)
- 1 tsp vanilla extract (see comments)
- Preheat oven to 325 deg Fahrenheit/ 163 degrees Celsius. Grease line and flour 2 8″ x 1″ pan. Se aside.
- In a large bowl sift together all your dry ingredients: cake flour, baking powder, iodized salt, and sugar 1-3 times.
- Make a well in the center and add oil, water, egg yolks, and vanilla.
- Mix using wire whisk until batter mixture is smooth and no traces of flour can be seen. Set aside.
- In a mixing bowl, with wire whisk attachment, beat egg whites and cream of tartar at high-medium speed until frothy.
- Add sugar slowly ad increase speed to medium-high speed until stiff peak forms but not dry.
- Fold 1/3 of the meringue (egg white mixture) into the yolk mixture to lighten and gently fold in the rest of the meringue until blended and there are no more streaks of meringue. Do not over mix.
- Divide into prepared pan.
- Bake for 25 minutes or until cake tester comes out clean.
- Remove immediately from the pan and put on a cooling rack. If not, cakes will shrink.
- Combine milk and sugar in a bowl.
- Mix until sugar is completely dissolved.
- In a mixing bowl with a paddle attachment, cream butter until light and fluffy at low-medium speed.
- Cream butter.
- Add the milk mixture and vanilla. Mix until smooth and well mix
- Use to fill and decorate the cake.
- Boil the can of condensed milk for 4 hours. MAKE SURE THE CAN IS SUBMERGED IN WATER AT ALL TIMES while boiling. Set aside.
- In the top part of a double boiler, mix cornstarch and sugar. Mix well.
- Slowly add half of the milk while mixing.
- Add cooked condensed milk and mix until well incorporated.
- Pour on top of assembled cake making side is smooth and well covered. Cool.
- Assemble the chiffon cake and the butter filling. Set aside and chill.
- Cook the caramel icing.
- Pour on to of assembled cake making sure side is smoothly covered. Cool.
- Pour caramel icing.
- Decorate with the left over butter filling as desired.