Caramel Cake with Burnt Sugar

    1 hour 35 minutes

    This is a nice recipe for a delicate caramel cake. It is ideal for a morning or afternoon tea with friends.

    15 people made this

    Serves: 14 

    • 1 cup (200g) white sugar
    • 1/2 cup (125ml) boiling water
    • 2 cups (250g) plain flour, sifted
    • 1 1/2 cups (300g) white sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 cup (125ml) vegetable oil
    • 7 egg yolks
    • 1/4 cup (65ml) water
    • 1 teaspoon vanilla essence
    • 1 cup (about 7) egg whites
    • 1/2 teaspoon cream of tartar

    Preparation:25min  ›  Cook:1hour10min  ›  Ready in:1hour35min 

    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 160 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 ring tin.
    5. Bake in preheated oven for 65 to 70 minutes.

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    Reviews in English (9)


    This recipe is identical to one of my mothers. It made me a hero at my OLDER brother's 60th birthday party! NOTE: Burnt sugar syrup should be cooled to room temperature before adding to egg yolk mixture.  -  19 Jul 2000  (Review from Allrecipes USA and Canada)


    This cake was exremely moist. The flavor was excellent, very different. Next time I plan to use a carmel glaze to compliment it.  -  11 Aug 2002  (Review from Allrecipes USA and Canada)


    Very good and yummy. My kids loved it. A nice change from the usual chiffon cakes, taste like custard or "leche flan". kinda too sweet but it's ok if you have very sweet tooth. I used 9x13x2 pan size for this.  -  08 Oct 2004  (Review from Allrecipes USA and Canada)