A caramel-flavored chiffon cake.

Ellen
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.

    Advertisement
  • Preheat oven to 325 degrees (165 degrees C).

  • 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.

  • 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.

  • Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.

Nutrition Facts

360.5 calories; 5.9 g protein; 58.5 g carbohydrates; 119.5 mg cholesterol; 354.9 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2003
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. Read More
(47)

Most helpful critical review

Rating: 2 stars
07/13/2003
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! Read More
(6)
12 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
09/29/2003
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. Read More
(47)
Rating: 5 stars
09/29/2003
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. Read More
(47)
Rating: 5 stars
04/05/2003
This cake was exremely moist. The flavor was excellent very different. Next time I plan to use a carmel glaze to compliment it. Read More
(24)
Advertisement
Rating: 5 stars
01/23/2006
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. Read More
(18)
Rating: 5 stars
08/29/2002
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. Read More
(9)
Rating: 2 stars
07/13/2003
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! Read More
(6)
Advertisement
Rating: 3 stars
06/14/2007
This was ok lacked flavor. A lot of prep. Not worth it for me. Read More
(5)
Rating: 5 stars
03/23/2009
this is awsome! Read More
(3)
Rating: 5 stars
06/22/2009
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. Read More
(3)
Rating: 2 stars
04/08/2010
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 time cleaning up than i thought necessary for a cake with so little flavor. Read More
(2)