Burnt-Sugar Chiffon Cake Recipe
Burnt-Sugar Chiffon Cake Recipe
Photo by: Taste of HomeBurnt-Sugar Chiffon Cake Recipe
Burnt-Sugar Chiffon Cake Recipe
* Prep: 30 min. Bake: 45 min. + cooling
* Yield: 12 Servings
30 45 75
Ingredients
* 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 egg yolks/
* 1/2 cup /canola oil/
* 6 tablespoons /water/
* 1 teaspoon /vanilla extract/
* 1/2 teaspoon /cream of tartar/
* */FROSTING:/*
* /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/
Directions
* 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. In a large
bowl, combine the flour, sugar, baking powder and salt. In another
bowl, whisk the 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.
* 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 at
325° for 45-50 minutes or until cake springs back when lightly
touched. Immediately invert pan; cool completely, about 1 hour.
* Run a knife around side and center tube of pan. Remove cake to a
serving plate.
* 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 for 1 minute or until
thickened. Transfer to a small bowl; beat in the confectioners'
sugar, milk and vanilla. Cool to room temperature.
* 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.*Yield: *12 servings.
*To Make Ahead:* Cake can be made the day before serving. Store the
cake tightly wrapped at room temperature. The remaining caramelized
sugar for the frosting can also be stored covered at room
temperature overnight.
*Nutritional Facts* 1 slice equals 589 calories, 21 g fat (7 g saturated
fat), 111 mg cholesterol, 503 mg sodium, 96 g carbohydrate, trace fiber,
6 g protein.
Originally published as Burnt-Sugar Chiffon Cake in Taste of Home
Christmas Annual
<http://www.shoptasteofhome.com/Holiday/CBK_HOL,default,sc.html?refurl=510%20>
Annual 2010, p165
Ginny Butterfield
Cranberry Twp, PA
[Non-text portions of this message have been removed]
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