Burnt-Sugar Chiffon Cake Recipe

This tall, chiffon cake is a favorite when I take it to senior luncheons and church functions. The rich frosting complements every tender slice.—


Prep: 30 min. Bake: 45 min. + cooling

Yield: 12 Servings


Ingredients
•3/4 cup sugar
•1 cup water

•CAKE:
•1 cup egg whites (about 7)
•2-1/4 cups cake flour
•1-1/4 cups sugar
•3 teaspoons baking powder
•1 teaspoon salt
•5 egg yolks
•1/2 cup canola oil
•6 tablespoons water
•1 teaspoon vanilla extract
•1/2 teaspoon cream of tartar

•FROSTING:
•2 tablespoons plus 1/2 cup butter, divided
•3 tablespoons cake flour
•1/2 teaspoon salt
•4 cups confectioners' sugar
•1/4 cup 2% milk
•1 teaspoon vanilla extract

Directions
•In a small heavy skillet, heat sugar until golden brown. Gradually add water; cook and stir until sugar is dissolved. Set aside.
• Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, oil, water, vanilla and 6 tablespoons reserved syrup. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
• Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate.
• For frosting, in a small saucepan, melt 2 tablespoons butter. Stir in flour and salt until smooth; gradually add remaining syrup mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; beat in the confectioners’ sugar, milk and vanilla. Cool to room temperature.
• In a large bowl, beat remaining butter until fluffy, about 5 minutes. Gradually beat in confectioners' sugar mixture. Spread frosting over top and sides of cake. Yield: 12 servings.

To Make Ahead: Cake can be made the day before serving. Store the cake tightly wrapped at room temperature. The remaining caramelized sugar for the frosting can also be stored covered at room temperature overnight.

Nutritional Facts 1 slice equals 589 calories, 21 g fat (7 g saturated fat), 111 mg cholesterol, 503 mg sodium, 96 g carbohydrate, trace fiber, 6 g protein.

Grannies Kitchen - Burnt Sugar Chiffon Cake