- 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 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
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"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."
"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."
"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!"
"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."