Recipe Archives->Cakes->Burnt Sugar

Burnt Sugar Cake

1 1/2 cups sugar
1/2 cup boiling water
2 eggs separated
1/2 cup butter or margarine, softened
1 tsp vanilla
2 1/4 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 cup milk

Heat 1/2 cup of the sugar in a heavy 8-inch skillet, stirring
constantly, until sugar is melted and golden brown. Remove from
heat; stir in boiling water slowly. Cook over low heat, stirring
constantly, until sugar lumps are dissolved. Add enough water to
syrup, if necessary, to measure 1/2 cup; cool.

Heat oven to 375F. Grease and flour two 9-inch or three 8-inch
round layer pans.  Beat egg whites in  small mixer bowl until foamy.
Beat in 1/2 cup of the sugar, 1 Tbsp at a time; continue beating
until stiff and glossy. Reserve meringue.

Beat butter, remaining 1/2 cup sugar, the egg yolks, and vanilla
30 seconds on low speed in large mixer bowl, scraping bowl constantly.
Beat 5 minutes on high speed, scraping bowl occasionally. Beat in
syrup. Beat in flour, baking powder and salt alternately with milk.
Fold in reserved meringue. Pour into pans.

Bake until wooden pick inserted in center comes out clean, 20 to
25 minutes.  Cool 10 minutes; remove from pans. Cool completely on
racks Fill layer(s) and frost with Caramel Frosting. Arrange pecan
or walnut halves around top edge of cake if desired.



Caramel Frosting

2 Tbsp butter or margarine
2/3 cup packed dark brown sugar
1/8 tsp salt
1/3 to 1/2 cup whipping cream or evaporated milk
2 1/3 to 2 1/2 cups powdered sugar
1/2 tsp vanilla

Heat butter in 2-quart saucepan until melted. Stir in brown sugar,
salt, and cream. Heat to boiling, stirring constantly. Remove from
heat; cool to lukewarm.  Stir in enough powdered sugar gradually
until of spreading consistency. Stir in vanilla.

Printable version: burnt-sugar.txt.