Coffee chiffon cake with dulce de leche whipped cream from Rose’s Heavenly Cakes. It’s supposed to be individual cakes, but I don’t have mini angel food pans, so I baked it all in my 6-inch tube pan.
I like this cake a lot, but it’s sort of an adult cake in that it’s not too sweet and it’s very light. I felt that maybe because I made a whole cake instead of mini ones that the cake needed more syrup, so I made another batch to saturate it more.
Even through dulce de leche is good for stabilizing whipped cream a little, I think with the 35% cream I need to use some gelatin to get it to hold up. Whipped cream is to me one of the best ways to tame dulce de leche.
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