Burnt Sugar Chiffon Cake Recipe - Allrecipes.com
Burnt Sugar Chiffon Cake Recipe
  • READY IN hrs

Burnt Sugar Chiffon Cake

Recipe by  

"A caramel-flavored chiffon cake."

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Ingredients Edit and Save

Original recipe makes 1 9- or 10-inch tube cake Change Servings
  • PREP

    40 mins
  • COOK

    1 hr 5 mins

    1 hr 45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2003

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.

Most Helpful Critical Review
Jul 13, 2003

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!


12 Ratings

Apr 05, 2003

This cake was exremely moist. The flavor was excellent, very different. Next time I plan to use a carmel glaze to compliment it.

Jan 23, 2006

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.

Aug 29, 2002

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.

Jun 14, 2007

This was ok, lacked flavor. A lot of prep. Not worth it for me.

Jun 22, 2009

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.

Mar 23, 2009

this is awsome!


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  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 58.5 g
  • 19%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 355 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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