Burnt-Sugar Chiffon Cake Recipe
Burnt sugar chiffon cake is a delightful and sweet cake frosted with burnt sugar syrup. Baked with flour and eggs and flavored with vanilla, it is simple yet elegant dessert.
Ingredients
3/4 cup sugar
1 cup boiling water
2 1/4 cups sifted cake flour
1 1/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 egg yolks
6 tablespoons water
1 teaspoon vanilla
1 cup (8) egg whites
1/2 teaspoon cream of tartar
Directions
In heavy skillet, melt 3/4 cup sugar over low heat, stirring constantly till medium brown and smooth.
Remove from heat.
Slowly add boiling water, stirring and heating to blend; cool.
Sift dry ingredients into mixing bowl; make well in center.
In this order add: salad oil egg yolks, 6 tablespoons water, vanilla, and 6 tablespoons of the burnt sugar syrup.
Beat till satin smooth.
Combine egg whites and cream of tartar.
Beat till very stiff peaks form.
Fold egg yolk batter gradually into egg whites.
Bake in 10 inch tube pan in slow oven (325°) 55 minutes, then in moderate oven (350°) 10 to 15 minutes.
Invert pan; cool thoroughly.
Frost with Burnt sugar Frosting .
Remove from heat.
Slowly add boiling water, stirring and heating to blend; cool.
Sift dry ingredients into mixing bowl; make well in center.
In this order add: salad oil egg yolks, 6 tablespoons water, vanilla, and 6 tablespoons of the burnt sugar syrup.
Beat till satin smooth.
Combine egg whites and cream of tartar.
Beat till very stiff peaks form.
Fold egg yolk batter gradually into egg whites.
Bake in 10 inch tube pan in slow oven (325°) 55 minutes, then in moderate oven (350°) 10 to 15 minutes.
Invert pan; cool thoroughly.
Frost with Burnt sugar Frosting .
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