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Burnt Sugar Chiffon Cake

LARGE CAKE
Makes 16 to 20 Servngs
SMALL CAKE
Makes 8 to 10 Servings
Melt in heavy skillet over low heat until medium brown, stirring constantly; then
remove from heat:
1 cup sugar 1/2 cup sugar
Slowly stir in: Slowly stir in:
1/2 cup boiling water 1/4 cup boiling water
Mix well. If any lumps remain, return to heat and melt. Cool and reserve for cake and
icing.
STEP 1. . . . MEASURE (level measurements thruout) and SIFT together in a mixing bowl:
2 cups sifted GOLD MEDAL Flour
(spoon lightly into cup, don't pack)
1 cup sifted GOLD MEDAL Flour
(spoon lightly into cup, don't pack)
1 1/2 cups sugar 3/4 cup sugar
3 tsp. baking powder 1 1/2 tsp. baking powder
1 tsp. salt 1/2 tsp. salt
MAKE a well and add in order:
1/2 cup cooking (salad) oil such as Wesson
or Mazola
1/4 cup cooking (salad) oil such as Wesson
or Mazola
7 unbeaten egg yolks (medium-sized) 3 unbeaten egg yolks (medium sized)
1/2 cup burnt sugar mixture 1/4 cup burnt sugar mixture
1/4 cup cold water 2 tbsp. cold water
1 tsp. vanilla 1/2 tsp. vanilla
BEAT with spoon until smooth.
STEP 2 . . . . . . . . MEASURE into large mixing bowl:
1 cup egg whites (7 or 8) 1/2 cup egg whites (about 4)
1/2 tsp. cream of tartar 1/4 tsp. cream of tartar
WHIP until whites form very stiff peaks. They should be much stiffer than for
angel or meringue. DO NOT UNDERBEAT.
STEP 3 . . . . POUR egg yolk mixture gradually over whipped egg whites—gently folding with
rubber scraper until just blended! DO NOT STIR. POUR into ungreased pan
immediately.
BAKE
10-in. tube, 4 in. deep—325°—65 to 70 min.
9x13x2-in. oblong—350°—45 to 50 min.
8x8x2-in. or 9x9x92-in. square—350°—30 to 35 min.
5x10x3-in. loaf—325°—50 to 55 min.
9-in. tube 3 1/2-in. deep—325°—50 to 55 min.
. . . or until top springs back when lightly touched.
Immediately turn pan upside down, placing tube part over neck of funnel or bottle,
or resting edges of square, oblong, or loaf pans on 2 other pans. Let hang, free of table,
until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply
on table to loosen. Frost with Burnt Sugar icing.

Source: Gold Medal Chiffon Cakes, p. 5.