Burnt Sugar Chiffon Cake

9 Reviews

Prep: 40 min
Cook: 1 hr 5 min
Ready In: 1 hr 45 min

“A caramel-flavored chiffon cake.” - by Ellen

Adjust Servings

Adjust

Metric US

Original recipe yields 1 9- or 10-inch tube cake

Directions

To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
Preheat oven to 325 degrees (165 degrees C).
Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.

Nutrition

Amount Per Serving (12 total)

Calories
361 cal
18%

Fat
11.9 g
18%

Carbs
58.5 g
19%

Based on a 2,000 calorie diet

Share It

Reviews (9)

Rate This Recipe

Connie

Sep. 29, 2003

"This recipe is identical to one of my mothers. It made me a hero at my OLDER brother's 60th birthday party! NOTE: Burnt sugar syrup should be cooled to room temperature before adding to egg yolk mi..." See morexture."

dkaik

Apr. 5, 2003

"This cake was exremely moist. The flavor was excellent, very different. Next time I plan to use a carmel glaze to compliment it...." See more"

sambo forest

Jan. 23, 2006

"Very good and yummy. My kids loved it. A nice change from the usual chiffon cakes, taste like custard or "leche flan". kinda too sweet but it's ok if you have very sweet tooth. I used 9x13x2 pan size ..." See morefor this."

More Reviews