Burnt Sugar Chiffon Cake Recipe

Name: Burnt Sugar Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white sugar; 1/2 cup boiling water; 2 cups sifted all-purpose flour; 1 1/2 cups white sugar; 3 teaspoons baking powder; 1 teaspoon salt; 1/2 cup vegetable oil; 7 egg yolks; 1/4 cup water; 1 teaspoon vanilla extract; 1 cup egg whites; 1/2 teaspoon cream of tartar

Servings: persons

1 cup white sugar
1/2 cup boiling water
2 cups sifted all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar

1
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
2
Preheat oven to 325 degrees (165 degrees C).
3
Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
4
Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
5
Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.

1578

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup white sugar, 1/2 cup boiling water, 2 cups sifted all-purpose flour, 1 1/2 cups white sugar, and more.

Yes, Burnt Sugar Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Burnt Sugar Chiffon Cake

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