- 3/4 cup sugar
- 1 cup water
- 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 large egg yolks
- 1/2 cup canola oil
- 6 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 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
- 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.
- Position oven rack to lowest position. Preheat oven to 325°.
- In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk 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 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 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.
Reviews for Burnt-Sugar Chiffon Cake
"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."
"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."
"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."
"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."
"Delightfully light and airy cake.I added a tart lemon frosting and it was FABULOUS! Make it soon!"
" IT's A GREAT RECIPE!!!!!"
"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!"