Best 2 Burnt Sugar Chiffon Cake Recipes
In the pursuit of divine culinary experiences, one cannot overlook the enchanting allure of burnt sugar chiffon cake, a symphony of flavors and textures that tantalizes the senses. This delectable creation, characterized by its golden-brown crust encasing a light and airy chiffon sponge, has captured the hearts of dessert enthusiasts worldwide. In this article, we will delve into the secrets of crafting the perfect burnt sugar chiffon cake, providing you with a detailed guide that will lead you towards achieving this culinary masterpiece. From understanding the science behind the burnt sugar technique to selecting the finest ingredients and mastering the art of folding and baking, we will accompany you on this delightful journey. So, prepare your kitchen and embark with us on an adventure that promises to elevate your baking skills and leave you with a heavenly treat that will linger in your memory.
Here are our top 2 tried and tested recipes!
BURNT-SUGAR CHIFFON CAKE
This tall, chiffon cake is a favorite when I take it to senior luncheons and church functions. The rich frosting complements every tender slice.-Mrs. LaVaughn Fisher, Kingfisher, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 589 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 503mg sodium, Carbohydrate 96g carbohydrate (71g sugars, Fiber 0 fiber), Protein 6g protein.
BURNT SUGAR CHIFFON CAKE
Steps:
- To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
- Preheat oven to 325 degrees (165 degrees C).
- 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.
- 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.
- Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 58.5 g, Cholesterol 119.5 mg, Fat 11.9 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 2.1 g, Sodium 354.9 mg, Sugar 41.9 g
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and ensure that you don't forget anything.
- Use room temperature ingredients: This will help the cake batter to come together more easily and will also result in a more even bake.
- Don't overmix the batter: Overmixing can develop the gluten in the flour, which will make the cake tough. Mix the batter until just combined.
- Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly and doesn't sink in the middle.
- Don't open the oven door during baking: This can cause the cake to fall. If you need to check on the cake, do so through the oven window.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
Burnt sugar chiffon cake is a delicious and impressive dessert that is perfect for any occasion. It is a relatively easy cake to make, but it does require some patience. By following the tips in this article, you can ensure that your burnt sugar chiffon cake turns out perfectly. So, what are you waiting for? Give this recipe a try today! You won't be disappointed.
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