Burnt Sugar Chiffon Cake

Burnt Sugar Chiffon Cake

9

"A caramel-flavored chiffon cake."
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Ingredients

1 h 45 m servings 361 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

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 y...

Most helpful critical review

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 ...

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 y...

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...

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.

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 ...

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 ...

this is awsome!

it was okay... pleople seemed to like it but I didnt think it was anything special. certainly not worth the work. i used an entire set of mixing bowls a sauce pan and a tube pan... spent more ...