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1
Preheat the oven to 350.
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2
Butter three 8-inch cake pans; line the bottoms with parchment paper.
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3
Butter the parchment and flour the pans, tapping out the excess.
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4
In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract.
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5
In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt.
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6
Add the butter and the remaining 3/4 cup of milk.
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7
Beat at low speed until blended, then beat at medium speed until smooth, 1 minute.
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8
Beat in the egg white mixture in 3 batches.
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9
In another bowl, using an electric mixer, beat the cream until soft peaks form.
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10
Stir one-third of the whipped cream into the batter, then fold in the rest.
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11
Divide the batter between the pans and smooth the tops.
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12
Bake for 25 minutes, until a toothpick inserted in the centers comes out clean.
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13
Let the cakes cool on a rack for 10 minutes.
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14
Unmold the cakes and peel off the parchment.
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15
Invert the cakes and let cool completely.
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16
In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk.
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17
Cook over moderate heat, stirring until the sugar dissolves.
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18
Keep warm.
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19
Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan.
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20
Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms.
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21
Carefully pour the warm milk mixture over the caramel.
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22
Cook over moderately high heat, stirring, until the caramel dissolves.
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23
Stop stirring and cook until the caramel registers 235 on a candy thermometer.
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24
Remove from the heat.
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25
Stir in the butter, vanilla and 1/4 cup of the heavy cream.
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26
Strain the caramel into the bowl of a standing mixer.
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27
Let cool for 15 minutes.
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28
Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.
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29
Set 1 cake layer on a plate.
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30
Pour enough icing over the layer to cover the top.
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31
Top with a second cake layer and cover it with icing.
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32
Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides.
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33
Working quickly, use an offset spatula to spread the icing gently around the cake.
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34
Let the cake stand for 2 hours to set the icing before serving.
