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Burnt-Sugar Chiffon Cake Recipe

Burnt-Sugar Chiffon Cake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling YIELD:12 servings


  • 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 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


  • 1. 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.
  • 2. Position oven rack to lowest position. Preheat oven to 325°.
  • 3. 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.
  • 4. 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.
  • 5. Run a knife around side and center tube of pan. Remove cake to a serving plate.
  • 6. 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.
  • 7. 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.

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.