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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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Reviews for Burnt-Sugar Chiffon Cake

Burnt-Sugar Chiffon Cake

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(1-10) of 21 reviews

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Reviewed on Mar. 30, 2012 by ilka896

This cake has almost no taste except for eggs. I really did not like it and would not make it again. Frosting also tasted like butter than anything else.

Reviewed on Mar. 11, 2012 by Pleo

This was a horrible cake. There is no taste, the frosting was way too soft. I have my grandmothers burnt sugar cake recipe which is far superior to this one. This recipe went in the garbage. The cake and frosting will soon follow.

Reviewed on Mar. 11, 2012 by Pleo

This was a terrible recipe. There is little flavor to the cake, and the frosting was way too soft. My grandmother had a burnt sugar cake recipe that is far superior to this one. This recipe and cake and frosting went in the garbage. I will stick with my grandmothers recipe!

Reviewed on Mar. 11, 2012 by wolfmommy

Made this yesterday. It wasn't as difficult as I thought it was going to be to make. The cake is incredible. The frosting was very thin and too sweet, even for me. So I added some cream I whipped up. It gave the icing some substance for spreading and took away a little bit of the sweet without changing the incredibly wonderful taste. Excellent recipe.

Reviewed on Mar. 09, 2012 by NanciJam

Delish!

Reviewed on Mar. 08, 2012 by BIGRUNNINGTAZ

THE CAKE PART WAS GREAT. THE ICING DID NOT TURN OUT GOOD. TOO LIQUID. HAD TO ADD MORE CONF. SUGAR. I THINK THIS WAS BE GOOD WITHOUT ICING ALSO.

Reviewed on Mar. 08, 2012 by sandythielen

Some days I enjoy baking when it is a little more involved. This is one of those recipes. I don't like to ever substitute or change a recipe until I've made it once and can rate it as written. However, I was out of cake flour and substituted all purpose flour using directions I found on line. (remove 2 T flour for each cup). I think it came out great. I like the texture of a homemade sponge cake, and agree berries would taste yummy on it. It was a little too much frosting for me, but I can hardly consider that a "problem". Frankly, the reason I made this cake so quickly was because of the comments written before people even made it.

Reviewed on Mar. 08, 2012 by khristi11

Delightfully light and airy cake.I added a tart lemon frosting and it was FABULOUS! Make it soon!

Reviewed on Mar. 08, 2012 by joyousdeeous

Sorry to screw up the rating of this lovely recipe. I think we're all big girls and know a real rating from a scolding rating. IT's A GREAT RECIPE!!!!!

Reviewed on Mar. 08, 2012 by mpcbaker

This is a very light and flavorful sponge cake.It is beautiful to look at too! I would much rather slice it and put strawberries and whipped cream in between the layers!

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