Ingredients: |
Ingredients: BURNT SUGAR SYRUP:
3/4 c sugar
1 c water, boiling
In a heavy skillet, melt sugar over low heat, then slowly add water, constantly stirring. Cover and cook 5 min. more. Cool completely.
CAKE:
2 1/4 c cake flour, sifted
1 c sugar
1 t salt
1 T baking powder
1/2 c oil
5 egg yolks, room temp (separated, save whites)
1/2 c burnt sugar syrup
1/4 c water
1 t vanilla
Sift together flour, sugar, salt and baking powder. Make a well. Add oil, then egg yolks, burnt sugar syrup, water and vanilla. Whisk till smooth.
8 egg whites, room temp
1/2 t cream of tarter
In another bowl, beat egg whites till frothy. Add cream of tarter, beat till stiff peaks form. Gradually pour mixture in a thin stream into whites, folding gently. Pour batter into 10" ungreased tube pan. Bake 55 min. at 325º or till top springs back when touched lightly in center. If it does not, bake cake 2-5 min. more and test again. Cracks in top, which are typical of chiffon cakes, should feel dry. To cool cake, invert pan on bottle so cake top does not touch counter. Let cake cool completely in pan. To remove cake from pan, gently cut around side and around tube with knife, using an up-and-down motion and pressing knife firmly against pan. Invert pan and gently shake cake onto plate. Cool.
BURNT SUGAR GLAZE:
1/2 c burnt sugar syrup
1/4 c heavy whipping cream
2 T butter
Heat syrup to boiling. Boil 3 min. Stir in cream. Bring back to a boil and boil 3 min. more. Remove from heat and stir in butter 1 T at a time. Cool slightly before glazing cake.
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Personal
Notes: |
Personal
Notes: I couldn't do recipes for a family cookbook without including the things I made for the county fair when I was younger. This cake even made it to the state fair with a grand champion win! TIPS: Separate eggs when cold, being careful that no bits of yolk remain in white. Cover and let warm to room temp. Egg whites cannot be beaten stiff if any grease or egg yolk is present. Fold ingredients into beaten egg whites with rubber spatula by cutting down through center of egg whites, across bottom and up side of bowl. Give bowl a quarter turn; repeat till egg whites are broken to size of small peas. Push batter into pan, then smooth and level it very lightly. Cut through with knife to break any large air bubbles.
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This recipe for Burnt Sugar Chiffon Cake is from