Preheat the oven to 400 degrees. Draw 7 circles on parchment paper, 8" or 9" in size. Only make as many on a sheet as will fit on a large cookie sheet. You may need to bake in shifts but they only take a few minutes so it isn't a big deal. Spray the parchment with non-stick spray.

Put egg whites into a mixing bowl and beat until foamy.

Gradually add the sugar. Beat until soft peaks form, soft ~ not stiff. Transfer to another bowl so you can use the mixing bowl for the next step.

Beat the egg yolks with the milk, salt and vanilla until well blended. Transfer to a large mixing bowl.

Add egg whites to the egg yolk mixture.

With large rubber spatula, fold egg whites into yolks until blended. Don't stir or beat...FOLD gently!

Sift flour over egg mixture.

Gently fold in the flour until just blended.

Scoop batter evenly onto the circle outlines of parchment.

Use an off-set spatula (the one that has a bend in it) to GENTLY smooth the batter to the edge of the circle.

Bake for 6 - 8 minutes until the cake is slightly browned. Remove from the oven and lightly powdered sugar the top of the cake layer.

Powdered sugar the cooling rack.

Flip the cake layer onto the cooling rack. Allow to cool before frosting. Often, cake layers are easier to work with if wrapped well and chilled.

Cut along the lines of the circles that had been drawn on the parchment and are now on the baked layers. All layers will be the same and ready for filling and frosting.

Place a layer on the cake board. A dab of buttercream will hold the layer in place. Scoop enough buttercream onto the layer and frost. It should be a thin layer of frosting as in the end the cake will be sweet and rich.

Continue to fill the first 6 layers. Frost the entire cake and pipe a border along the bottom. If you want to use ganache, pour as per directions for ganache so that it runs over the sides. I pipe 12 dollops of buttercream spaced evenly around the top of the cake.

Take another piece of parchment paper and well grease with butter or margarine. Place the remaining layer on top. Using the back of knife, press indentations into the top of the cake layer forming 12 wedges.

Make caramel by placing 1 1/4 cups of sugar into a saute pan. Heat over high heat until the sugar starts to turn. With a heat resistant spatula, stir to dissolve the sugar. Don't let it get too brown as it burns quickly.

Pour the caramel over the cake. Try to control the flow so it stays on the cake.

Gently smooth the caramel over the cake. You have to work lightly but quickly before the caramel sets.

Run the sharp edge of the knife through the butter or margarine.

With the buttered knife, cut through the caramel wedges.

Trim the edges as well. Allow the wedges to cool completely before putting them on the cake.

Arrange the caramel wedges on the top of the cake. I like to put them on at an angle using the buttercream dollops as support.

To serve, cut down between the caramel wedges.