Caramel Chiffon Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.

   Tip: Use a food processor to make the caramel sauce, if desired.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Don

3. 3

   In a large mixing bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Add the applesauce to the butter mixture and mix until combined.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   Divide the batter evenly between the prepared pans. Smooth the tops.

   Tip: Drizzle the caramel sauce over the batter in a zig-zag pattern.

6. 6

   Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

7. 7

   Once the cakes are completely cool, place one layer on a serving plate and spread with a thin layer of caramel sauce. Top with the second layer and drizzle with additional caramel sauce, if desired.

   Tip: Cover the cake with plastic wrap and let it sit at room temperature for 24 hours before serving.

8. 8

   Serve the cake at room temperature, garnished with fresh fruit or whipped cream, if desired.

   Tip: The cake is best served within 3 days of baking.