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Burnt-Sugar Chiffon Cake

Total Time

Prep: 30 min. Bake: 45 min. + cooling


12 servings

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
Burnt-Sugar Chiffon Cake Recipe photo by Taste of Home


  • 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.
To Make Ahead: Cake can be made the day before serving. Wrap unfrosted cake tightly and store at room temperature. The remaining caramelized sugar syrup for the frosting can be covered and stored at room temperature overnight.

Nutrition Facts

1 slice: 589 calories, 21g fat (7g saturated fat), 111mg cholesterol, 503mg sodium, 96g carbohydrate (71g sugars, 0 fiber), 6g protein.

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