Burnt-Sugar Cake
Submitted by annzie on February 15, 2005 at 2:56 pm

Burnt-Sugar Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This 'old' recipe came from McCall's Magazine in the early '60's. It is a keeper.

1/2 C sugar
1/3 C boiling water

Heat sugar in a small heavy skillet, stirring it as it melts. When the sugar is dark-colored and smooth, slowly add the boiling water and stir until it is all dissolved. Cool.

3 C sifted cake flour
3 t baking powder
3/4 t salt
3/4 C butter
1 C sugar
3 eggs, separated
1 C milk
1 t vanilla extract

Preheat oven to 375 F. Measure flour, add baking powder and salt, and sift together twice. Set aside. Cream butter, add sugar gradually and beat until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add 3 T Burnt-Sugar Syrup and blend. Add flour mixture alternately with milk, beginning and ending with flour. Beat until smooth after each addition. Add vanilla. Beat egg whites until stiff but not dry; stir them quickly and thoroughly into the batter. Bake in waxed paper-lined greased 9" tins for 25-30 min. at 375F. Cool 5 min. before turning out. Frost and garnish with nuts or sugar.

1/2 C butter
1 egg yolk
1 box (1 #) confectioner's sugar
2-3 T burnt sugar syrup
2 T light cream (or milk)

Cream butter well. Add egg yolk and continue beating. Gradually add sugar plus 2-3 T burnt-sugar syrup, then add cream (or milk) and beat until frosting is smooth, light, and will keep its shape when spread.

For Glaze: Cook down remaining syrup until it spins a thread. Cool almost to room temperature, then dribble from a spoon in a pattern over the top of the cake.