Vanilla Bean and Caramel Cake

INGREDIENTS

3 1/2 cups

cake flour (such as Swan's down, do not substitute homemade cake flour)

1 tbsp

plus 1 tsp. baking powder

1/2 tsp

salt

large egg whites, at room temperature

egg yolks, at room temperature

1 1/2 cups

whole milk, room temp

1 cup

unsalted butter, softened

1 1/2 cups

sugar

1 tsp

vanilla extract (I used Rodelle)

vanilla bean, seeds scraped out and pod discarded (I used Rodelle)

Caramel Icing

3 cups

(light) brown sugar, firmly packed

1 cup

plus 2 TBSP heavy whipping cream

4 tbsp

unsalted butter

1 tsp

vanilla extract (I used Rodelle)

1 cup

powdered sugar