Burnt-Sugar Chiffon Cake With Burnt Sugar Frosting

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

This is a recipe cut out of the April, 1951 issue of Better Homes & Gardens by my mother-in-law. It had been submitted by Mrs. William J. Young of Evansville, Indiana.

Servings: 1 10-in. cake

2 c. sugar

water

cake flour

3 tsp. baking powder

½ c. oil

eggs

2 tsp. vanilla

½ tsp. cream of tartar

unsalted butter

4 c. powdered sugar

4 tbsp. milk

Preheat oven to 325° F.

Separate at least 5 eggs. (If necessary, set egg yolks aside; then separate enough extra eggs to yield 1-c. egg whites.)

Melt ¾-c. sugar in heavy skillet over low heat till clear & medium brown.

Remove sugar from heat & add 1-c. boiling water; then stir over low heat till lumps dissolve.

Mix together 2¼-c. flour, baking powder, & remaining sugar.

Make well in center; then add oil, 5 egg yolks, 6-tbsp. water, 1-tsp. vanilla, & 6-tbsp. of the sugar syrup. Beat till satin smooth.

Combine egg whites & cream of tartar, then beat till very stiff peaks are formed.

Fold egg yolk mixture into egg whites.

Pour batter into 10-in. tube pan & bake 55-mins. Increase heat to 350° F & bake another 10 to 15-mins.

Invert pan onto funnel or pop bottle & cool cake completely (app. 1-hr.).

subheading: FOR FROSTING:

Melt 3-tbsp. butter, remove from heat; then blend in 3-tbsp. flour. Stir in ½-c. of sugar syrup.

Heat mixture to boiling, stirring constantly. Continue stirring & boil for 1-min.

Remove from heat & alternately beat in powdered sugar & milk.

Cream in ½-c. butter; then stir in remaining vanilla.

Cool frosting; then beat to spreading consistency.

Frost cake

Servings: 1 10-in. cake

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