Burnt Sugar Cake Cake

[ellise]

Burnt Sugar Cake Cake:
1 1/2 cups sugar, divided
1/2 cup boiling water
1/4 to 1/3 cup milk
2 cups all-purpose flour
3 Tbsp double acting baking powder
1 tsp salt
1/2 cup shortening
2 eggs
1 tsp vanilla extract

Frosting:
3/4 cup sugar
2 Tbsp light corn syrup
2 Tbsp reserved sugar syrup from making cake
2 egg whites
2 Tbsp water
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla extract



Preheat oven to 350° F.
Grease and flour bottoms of two round cake pans.
In a heavy skillet cook 3/4 cup sugar over low heat until medium to dark brown, stirring constantly.
Add boiling water, a few drops at a time.
Stir well after each addition until sugar dissolves.
Set aside and cool.
Reserving 2 tablespoons sugar syrup for the frosting, pour remainder into measuring cup and add enough milk to measure 1 cup.
In a large mixing bowl sift together flour, remaining 3/4 cup sugar, baking powder, and salt.
Beat in shortening and syrup-milk mixture.
Add eggs and vanilla; beat for 2 minutes.
Pour into pans and bake for 30 to 35 minutes.
Cool completely before frosting.

To make frosting:
In the top of a double boiler, mix together sugar, corn syrup, sugar syrup, egg whites, water, salt, and cream of tartar.
Beat mixture while cooking over rapidly boiling water. Beat until mixture forms peaks; remove from heat, add vanilla, and continue beating until spreadable.

[braided-rug]

"Burnt Sugar Cake



I make this cake about once a month; the kids love it. I still have the original recipe card, written by my great grandmother, so it is an oldie, but goodie. Comfort food.

Cake
2/3 c White sugar
1/4—1/3 c Boiling water
1/2 c Butter
1-1/2 c White sugar
3 Eggs, separated
2-1/2 c All purpose flour (divided)
1 c Cold water
2 tsp Baking powder
1 tsp Salt
2 tsp Vanilla
Frosting
1 c White Sugar
1 c Whipping (heavy) cream


Preheat oven to 350.

In small skillet, burn 2/3 c. sugar until dark amber; remove from heat. Add boiling water carefully (it will steam and sputter. You may have to add a bit more water. Set aside to cool.

Cream butter. Add sugar, beat well. Add egg yolks, vanilla and cold water, again beat well. Add two cups of flour. Add burnt sugar, being careful to NOT scrape out the pan -- just pour and leave some of the burnt sugar in the skillet.

In separate bowl, beat egg whites until stiff peaks form.

Fold beaten whites into batter with 1/2 cup flour and baking powder .

Pour into prepared pan(s) -- three 9" round layers, one 9 x 13, or a bunch of cupcakes, depending on how full you fill them. My kids really like the cupcakes filled to the point that the batter sort of overflows, leaving nice crisp little "collars" around them. My grandmother always said that the tradition was to first eat the collars, making a wish with every bite.

Bake until barely done -- cake springs back and a toothpick comes out almost clean. When the cake is cool, make frosting. DO NOT WASH SKILLET WITH BURNT SUGAR WHILE YOU ARE WAITING FOR CAKE TO COOL.

For the frosting, in the skillet, add the cream and sugar. Cook until the burnt sugar mixes in with the cream and sugar and pour into a saucepan. Continue cooking, stirring constantly, until the frosting reaches the soft ball stage. Remove from heat, and beat (with a wooden spoon) until just before spreadable -- if you beat it too long, the frosting may become a little to hard to spread, especially if you are doing layers or cupcakes. I usually burn a bit more sugar and double the frosting recipe -- particularly if I am doing layers. One must make sure that there is enough frosting left in the saucepan for licking."