Caramel Cake with Burnt Sugar
This is a nice recipe for a delicate caramel cake. It is ideal for a morning or afternoon tea with friends.
Ingredients
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
Directions
Preparation:25min ›
Cook:1hour10min ›
Ready in:1hour35min
- 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 160 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 ring tin.
- Bake in preheated oven for 65 to 70 minutes.
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Reviews and Ratings
Global Ratings:
(12)
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)
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