Burnt Sugar Chiffon Cake

A caramel flavored chiffon cake.

Burnt Sugar Chiffon Cake

Ingredients

  • 1 cup white sugar
  • 1/2 cup boiling water
  • 2 cups sifted all-purpose flour
  • 1 1/2 cups white sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 egg yolks
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup egg whites
  • 1/2 teaspoon cream of tartar

Instructions

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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