Ingredients
11 large egg whites1 cup confectioners’ sugar1 cup cake flour1 teaspoon cream of tartar1 teaspoon vanilla extractPinch salt1-1/4 cups superfine sugarWHIPPED CREAM:2 cups heavy whipping cream1/2 cup hot caramel ice cream topping, room temperature1 teaspoon vanilla extract4 Heath candy bars (1-1/2 ounces each), choppedChocolate curls, optional
Preparation
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Meanwhile, place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325°. Sift confectioners’ sugar and cake flour together twice.
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form.
Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.
