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Ingredients
| granulated sugar: 1 cup |
| water: 1/2 cup (boiling) |
| all-purpose flour (sifted): 2 cups |
| granulated sugar: 1 1/2 cups |
| baking powder: 1 Tbl |
| Kosher salt: 1 tsp |
| vegetable oil: 1/2 cup |
| eggs: 7 (yolks) |
| water: 1/4 cup (cold) |
| vanilla extract: 1 tsp |
| eggs: 7 (whites) |
| cream of tartar: 1/2 tsp |
Burnt Sugar Chiffon Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
70 min -
Servings
16 serving(s)
Tags
- Preheat oven to 325°F
- Place 1 c sugar in a deep, dry, non-stick pan. Heat slowly until it melts and turns medium-brown. Add the boiling water (stand back in case it boils up) and stir until smooth. Let cool to warm room temperature.
- In a large mixing bowl, sift together flour, 1 1/2 c sugar, baking powder and salt. Make a well in the center of the dry ingredients. Add caramel, oil, egg yolks, cold water and vanilla. Beat with wooden spoon until smooth.
- In a very clean dry bowl, beat egg whites with cream of tartar until very stiff peaks form. Fold egg whites into batter. Pour into an ungreased 9" or 10" tube pan.
- Bake in preheated oven 65-70 minutes. Cool in pan 20 minutes, then remove to a rack until completely cool. Serve with caramel sauce on the side, if desired.