Ingredients Jump to Instructions ↓

  1. 3/4 cup 148g / 5 1/5oz Sugar

  2. 3/4 cup 177ml Boiling water Cake

  3. 2/3 cup 131g / 4.6oz Butter (1 1/3 sticks)

  4. 1 cup 198g / 7oz Sugar

  5. 1 teaspoon 5ml Vanilla extract

  6. 2 Eggs - separated

  7. 3 cups 187g / 6.6oz Cake flour

  8. 1 tablespoon 15ml Baking powder

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 3/4 cup 177ml Milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For syrup, in a small heavy skillet or saucepan, heat sugar over medium heat. Lower to medium-low as syrup forms; stir frequently breaking up lumps. Cook and stir until brown syrup forms and mixture begins to smoke, about 30 minutes. Gradually stir in boiling water. Remove from heat; cool. Reserve 1/2 cup for cake frosting. Preheat oven to 375F. For cake, cream butte and sugar together in a mixing bowl until light, about 3 minutes. Gradually beat in 1/2 cup burnt sugar syrup. Add vanilla, then egg yolks one at a time, beating after each addition. Sift together flour, baking powder and salt. Add flour mixture alternately with milk, beating batter until smooth. Beat egg whites until stiff, gently fold by hand into batter. Pour batter into two 8-inch oiled layer cake pans, smoothing batter. Bake for 20 to 25 minutes. Remove and cool. Frost with Butter Cream Frosting or Seven-minute burnt sugar frosting.


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