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Burnt Sugar Cake
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2 1/2 cups | sifted cake flour |
3 t. | baking powder |
3/4 t. | salt |
3/4 cup | shortening |
3/4 cup | sugar |
1 t. | vanilla |
3 | eggs, separated |
2/3 cup | milk |
1/2 cup | Burnt Sugar Syrup |
Burnt Sugar Frosting |
Sift together first 3 ingredients. Cream shortening, 1/2 cup sugar, and vanilla until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine milk and Burnt Sugar Syrup. Add dry ingredients alternately with liquids, a small amount at a time, beginning and ending with dry ingredients. Stir just until smooth after each addition. Beat egg whites until white and foamy. Add remaining 1/4 cup sugar, 1 T. at a time, beating constantly until mixture holds soft peaks. Fold egg whites into cake batter.
Pour into 2 greased 9-inch round layer pans. Bake in moderate oven (350 F.) for 25 to 30 minutes, or until a cake tester inserted in center comes out clean. Cool in pans for 5 minutes, remove from pan and transfer to wire rack to finish cooling. Fill and frost with Burnt Sugar Frosting.
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