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Recipe: Burnt Sugar Cake (Culinary Arts Institute, 1951)

Desserts - Cakes
BURNT SUGAR CAKE

2 cups sugar, divided use
1 cup boiling water
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup vegetable shortening
4 eggs, separated
1 teaspoon vanilla

To make the caramel syrup, place 1 cup of the sugar in a skillet and heat, stirring constantly until sugar melts and becomes brown; remove from heat. Add the 1 cup boiling water and stir until sugar is entirely dissolved. Cool.

Sift flour, baking powder and salt together; set aside.

Cream shortening with remaining 1 cup sugar until fluffy. Add unbeaten egg yolks, one at a time, beating thoroughly after each is added. Add vanilla. Add sifted dry ingredients and the cooled caramel syrup alternately in small amounts, beating thoroughly after each addition.

Fold in stiffly beaten egg whites, Pour into 3 greased (9-inch) layer cake pans.

Bake in moderate oven (350 degrees F) 30 to 35 minutes.

Makes 3 (9-inch) layers
From: Recipelink.com
Source: Recipe booklet: 250 Classic Cake Recipes, Culinary Arts Institute, 1951
MsgID: 0222250
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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