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Burnt Sugar Chiffon Cake

Burnt Sugar Chiffon Cake

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Ellen

A caramel-flavored chiffon cake.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
  2. Preheat oven to 325 degrees (165 degrees C).
  3. 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.
  4. 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.
  5. Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
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Reviews

Connie
45
9/29/2003

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 mixture.

dkaik
24
4/5/2003

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

sam fores
18
1/23/2006

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 for this.