Reviewed: Jun. 20, 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.

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Robyn H

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Reviewed: Mar. 21, 2009

this is awsome!

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Go Big Cats!

Cooking Level: Beginning

Home Town: Omaha, Nebraska, USA

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Reviewed: Jun. 14, 2007

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

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072705r

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Reviewed: Oct. 8, 2004

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.

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sambo forest

Cooking Level: Expert

Home Town: Bacolod City, Negros Occidental, Philippines

Living In: Davao City, Davao, Philippines

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Reviewed: Nov. 15, 2002

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!

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veggigoddess

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Reviewed: Aug. 11, 2002

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

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dkaik

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Reviewed: May 13, 2001

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.

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UMMHAMZAH

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Reviewed: Jul. 19, 2000

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.

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