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Burnt Sugar Cake




Source of Recipe


General foods Corp-1933


List of Ingredients





1/2 C sugar
1/3 C hot water
3 C sifted Swans Down Cake flour
3 T Calumet baking powder
3/4 tsp salt
3/4 C butter
1 1/4 C sugar
3 eggs, unbeaten
3 T burnt sugar syrup
2/3 C milk
1 tsp vanilla


Recipe



To make burnt sugar syrup; place one half cup sugar in heavy skillet over medium flame. Stir constantly as sugar melts, then becomes dark mahogany color, and smokes noticeably. Remove at once from fire, add very slowly one third cup hot water, and stir until dissolved. Cool.

Cake; Sift flour once, measure, add baking powder and salt, and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Then add three tablespoons burnt sugar syrup and blend. Add flour alternately with milk, in small amounts, beating until smooth. Add vanilla.

Bake in two greased nine inch layer pans in moderate oven (375 degrees F.) 25-30 minutes.

Spread cake generously with burnt sugar frosting.

Frosting;(basically seven minute frosting).
2 egg whites, unbeaten
1 1/2 C sugar
5 T water
1 1/2 tsp light corn syrup
2 T burnt sugar syrup

Combine egg whites, sugar, water and corn syrup in top of double boiler, beating with a rotary beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary beater and cook seven minutes, or until frosting will stand in peaks. Remove from boiling water. Add burnt sugar syrup and beat until thick enough to spread. Frost cake tops and sides.