Show Subscription Form




Burnt-Sugar Chiffon Cake Recipe
Burnt-Sugar Chiffon Cake Recipe photo by Taste of Home

Burnt-Sugar Chiffon Cake Recipe

Read Reviews (21)
3.67 21
Publisher Photo
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
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES: 12 servings

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

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.

Directions

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

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.

Reviews for Burnt-Sugar Chiffon Cake(21)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (4)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 30, 2012

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.

MY REVIEW
Reviewed Mar. 11, 2012

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.

MY REVIEW
Reviewed Mar. 11, 2012

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!

MY REVIEW
Reviewed Mar. 11, 2012

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.

MY REVIEW
Reviewed Mar. 9, 2012

Delish!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT