A caramel flavored chiffon cake.
Burnt Sugar Chiffon Cake
- 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
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.