Burnt Sugar Chiffon Cake

Burnt Sugar Chiffon Cake

9 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 45 m
Recipe by  Ellen

“A caramel-flavored chiffon cake.”

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Adjust Servings

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



  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 (9)

Rate This Recipe


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.



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

sam fores

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.

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



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Chiffon Cake


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Yellow Angel Food Cake