Burnt-Sugar Chiffon Cake Recipe

Burnt-Sugar Chiffon Cake Recipe photo by Taste of Home

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This tall, chiffon cake is a favorite when I take it to senior luncheons and church functions. The rich frosting complements every tender slice.—Mrs. LaVaughn Fisher, Kingfisher, Oklahoma

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Burnt-Sugar Chiffon Cake Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 12 Servings

30 45 75

Ingredients

3/4 cup sugar
1 cup water
CAKE:
1 cup egg whites (about 7)
2-1/4 cups cake flour
1-1/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
5 egg yolks
1/2 cup canola oil
6 tablespoons water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
2 tablespoons plus 1/2 cup butter, divided
3 tablespoons cake flour
1/2 teaspoon salt
4 cups confectioners' sugar
1/4 cup 2% milk
1 teaspoon vanilla extract

Directions

In a small heavy skillet, heat sugar until golden brown. Gradually add water; cook and stir until sugar is dissolved. Set aside.
Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, oil, water, vanilla and 6 tablespoons reserved syrup. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
For frosting, in a small saucepan, melt 2 tablespoons butter. Stir in flour and salt until smooth; gradually add remaining syrup mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; beat in the confectioners’ sugar, milk and vanilla. Cool to room temperature.
In a large bowl, beat remaining butter until fluffy, about 5 minutes. Gradually beat in confectioners' sugar mixture. Spread frosting over top and sides of cake. Yield: 12 servings.

To Make Ahead: Cake can be made the day before serving. Store the cake tightly wrapped at room temperature. The remaining caramelized sugar for the frosting can also be stored covered at room temperature overnight.

Nutritional Facts 1 slice equals 589 calories, 21 g fat (7 g saturated fat), 111 mg cholesterol, 503 mg sodium, 96 g carbohydrate, trace fiber, 6 g protein.

Originally published as Burnt-Sugar Chiffon Cake in Taste of Home Christmas Annual Annual 2010, p165

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Burnt-Sugar Chiffon Cake

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Reviewed on Mar. 07, 2012 by Geri Greene

I look forward to making this cake from a time when cakes were a work of love - but I'm giving it a 5-star rating as i can already taste the burnt-sugar flavor and the airy lightness of the cake! I'll bet you are one welcome visitor at any gathering!

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