Best 4 Burnt Sugar Cake I Recipes

BURNT-SUGAR CHIFFON CAKE

Steps:

• 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. , Position oven rack to lowest position. Preheat oven to 325°., In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk 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 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 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.

BURNT SUGAR CAKE II

Steps:

• Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
• Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
• Sift the flour, baking powder and salt together three times.
• Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
• Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

BURNT SUGAR CAKE

Steps:

• Burnt Sugar: Melt 1/2 cup sugar in a heavy pan over low heat stirring constantly until dark brown.
• Add 1/2 cup boiling water and cook until mixture looks like molasses.
• Cake: Sift flour, measure, add salt and baking powder and sift together.
• In a separate bowl, cream shortening.
• Add sugar gradually and cream well.
• Add eggs one at a time to creamed mixture, beating thoroughly after each addition.
• Add sifted dry ingredients alternately with milk.
• Add burnt sugar and vanilla.
• Bake in two greased and floured 8-inch round layer cake pans in a moderate oven (350 deg F); 30-35 minutes.
• Cool and frost with broiled frosting colored with burnt sugar.

BURNT SUGAR CAKE AND FROSTING

Steps:

• Gather the ingredients.
• Melt 3/4 cup sugar in a skillet over low heat, stirring occasionally, until it turns into a rich amber color.
• Turn off heat, and very carefully add the boiling water. The mixture will spatter at first.
• Return the syrup to low heat and simmer, stirring frequently, until the sugar and water are thoroughly mixed and smooth, about 4 to 5 minutes.
• Set aside to cool to room temperature.
• Gather the ingredients.
• Adjust rack to lower third of oven; preheat the oven to 350 F.
• Grease and flour two 9-inch layer cake pans. Line pans with buttered parchment or waxed paper rounds.
• Sift together flour, baking powder and 1/2 teaspoon of salt; set aside.
• Cream butter until smooth and creamy. Add the granulated sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating after each addition until well blended. To the 1/2 cup of burnt sugar syrup add enough water to make 1 cup; stir in 1 teaspoon of vanilla.
• Add the dry ingredients to the creamed mixture alternately with the burnt sugar syrup-water mixture, beginning and ending with the flour mixture. Beat until well blended and smooth. Divide the batter between the 2 cake pans.
• Bake the cakes for about 25 minutes, or until the surface springs back slightly when lightly touched in the center with a finger. The cakes will contract slightly from the sides of the pans.
• Cool 10 minutes in the pan on wire racks, then invert the cakes onto the racks. Carefully peel off paper liners; turn baked side up, and cool completely before frosting.
• Fill and frost with Burnt Sugar Frosting (instructions below) and decorate with whole pecan halves .
• Gather the ingredients.
• Cream 1/4 cup unsalted butter until light and fluffy.
• Sift the confectioners' sugar with the 1/4 teaspoon of salt.
• Gradually beat the confectioners' sugar mixture into the butter with the remaining 1/4 cup Burnt Sugar Syrup and 1 teaspoon vanilla. Continue beating until creamy and spreadable. If the mixture is stiff, add water, about 1 teaspoon at a time.