Recipe by Ellen
"A caramel-flavored chiffon cake."
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sifted all-purpose flour
1 1/2 cups
cream of tartar
This recipe is identical to one of my mothers. It made me a hero at my OLDER brother's 60th birthday party!
NOTE: Burnt sugar syrup should be cooled to room temperature before adding to egg yolk mixture.
It is just way too eggy! All I smelled and tasted was egg and that's pretty gross! It had good texture and moistness, but I just can't handle pure egg bread! I tried to put a strawberry topping to override the egg and just ended up w/ strawberry egg bread. Horrid!
This cake was exremely moist. The flavor was excellent, very different. Next time I plan to use a carmel glaze to compliment it.
Very good and yummy. My kids loved it. A nice change from the usual chiffon cakes, taste like custard or "leche flan". kinda too sweet but it's ok if you have very sweet tooth. I used 9x13x2 pan size for this.
The burnst sugar flavor is exquisite. It bakes up really high , up to the rim of the tube pan. This can be topped with caramel sauce or something of the like if desired.
This was ok, lacked flavor. A lot of prep. Not worth it for me.
cake tasted delicious and moist. I whipped up some heavy cream to soft peaks and folded in some left over Burnt Sugar Frosting that I'd made for a different recipe. First I heated the icing in the microwave, let it cool slightly and folded it into the whipped cream. got big raves. the cake has so much taste a heavy frosting is just not needed.
this is awsome!
* Percent Daily Values are based on a 2,000 calorie diet.
Burnt Sugar Chiffon Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 107
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