Burnt Sugar Cake
This recipe involves making a burnt sugar syrup and using it in a cake batter. To make the syrup, sugar is melted in a skillet and then boiled with water. The cake batter is made by creaming butter, sugar, and egg yolks together, and then combining it with dry ingredients and the burnt sugar mixture. Stiffly beaten egg whites are then folded in, and the batter is baked in a greased pan for about 30 minutes. The finished cake is then cooled and iced with Burnt Sugar Fudge Icing.
Equipment
- heavy skillet
- oblong cake pan (13x9x2 inches),
- Mixing Bowl
- wooden spoon
- beater or mixer
- measuring cups
- spoons
- Oven
Ingredients
- 1/2 cup Sugar - 125 ml
- 1/2 cup Boiling Water - 125 ml
- 3 Egg Whites - 3
- 1/2 cup Soft Butter- 125 ml
- 1 1/2 cups Sugar - 375 ml
- 3 Egg Yolks - 3
- 1 cup Cold Water - 250 ml
- 1 tbsp Cream - 15 ml
- 1 tsp Vanilla - 5 ml
- 2 1/4 cups Sifted All- Purpose Flour - 560 ml
- 2 tsp Baking Powder - 10 ml
- 1/2 tsp Salt - 2 ml
- Burnt Sugar Fudge Icing (recipe follows)
Notes
To make this cake, preheat your oven to 350°F (175°C) and grease an oblong cake pan that measures 13 x 9 x 2 inches (33 x 23 x 5 cm). In a heavy skillet over moderate heat, melt 1/2 cup (125 ml) sugar until it becomes a dark brown syrup. Then, gradually stir in boiling water to make burnt sugar syrup. Be careful of steam. Set this aside. Beat egg whites until stiff peaks form and set aside. In a separate bowl, beat together butter, 1 1/2 cups (375 ml) sugar, and egg yolks until fluffy. In another bowl, combine cold water, cream, 3 tbsp of the burnt sugar syrup, and vanilla. Sift together flour, baking powder, and salt. Stir the dry ingredients into the egg yolk mixture alternately with the burnt sugar mixture, beginning and ending with dry ingredients. Fold in the egg whites. Pour the batter into the prepared pan and bake for around 30 minutes or until the top springs back when touched lightly. Let the cake cool in the pan before frosting it with Burnt Sugar Fudge Icing.
Nutrition
Calories: 400kcal
