Burnt Sugar Cake Recipes

Steps:

• Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
• Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
• Sift the flour, baking powder and salt together three times.
• Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
• Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
• In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
• Sift together the flour with the baking powder and salt.
• In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
• In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
• Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
• Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
• To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.

Steps:

• Burnt Sugar Syrup:.
• Heat 1 cup sugar in a large skillet over low heat.
• until melted and amber colored;.
• remove from heat.
• Carefully stir in 1 cup boiling water until sugar is disolved; cool.
• Pepare burnt sugar syrup, cool.
• Measure 1/2 for cake.
• Reserve 3 tablespoons or more for frosting.
• Sift flour, salt and baking powder onto wax paper.
• Grease two 9 by 1 1/2 inch layer cake pans.
• line with wax paper.
• grease wax paper.
• Preheat oven to moderate (350 degrees).
• Beat butter with one cup of the sugar, egg yolks and vanilla in a large bowl.
• Beat until fluffy.
• Beat in the 1/2 cup burnt sugar syrup.
• Stir in flour mixture alternately with the milk.
• beating after each addition.
• until batter is smooth.
• Beat egg whites in a medium size bowl.
• until foamy.
• Beat in the remaining 1/4 cup of sugar slowly.
• until meringne forms soft peaks.
• Fold meringne into batter until no streaks of white remain.
• Pour into prepared pans.
• Bake in preheated moderate (350 degree) oven.
• for 25 minutes or.
• until center springs back when lightly touched with fingertip.
• cool pans on wire rack 5 minutes.
• Remove from pans.
• Peel off paper.
• cool completely.
• Fill and frost with Burnt Sugar Frosting.
• Garnish with pecan halves and chopped pecans.
• Burnt Sugar Frosting:.
• Mix cream cheese and butter together until well blended.
• Gradually add confectioners sugar, burnt sugar syrup and vanilla.
• Frost layers, top and sides with frostin.
• Garnish top with pecan halves around the rim of cake.
• Press chopped pecans arounds sides of cake.

Steps:

• Burnt Sugar: Melt 1/2 cup sugar in a heavy pan over low heat stirring constantly until dark brown.
• Add 1/2 cup boiling water and cook until mixture looks like molasses.
• Cake: Sift flour, measure, add salt and baking powder and sift together.
• In a separate bowl, cream shortening.
• Add sugar gradually and cream well.
• Add eggs one at a time to creamed mixture, beating thoroughly after each addition.
• Add sifted dry ingredients alternately with milk.
• Add burnt sugar and vanilla.
• Bake in two greased and floured 8-inch round layer cake pans in a moderate oven (350 deg F); 30-35 minutes.
• Cool and frost with broiled frosting colored with burnt sugar.

Steps:

• Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
• Remove from heat.
• Add slowly, stirring constantly, 1/2 cup boiling water.
• Stir over low heat until lumps are dissolved.
• Measure and add water to make 1 cup liquid.
• Cool.
• Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
• Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
• Beat 2 minutes.
• Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
• Beat 2 more minutes.
• Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
• Makes a small cake.
• Bake until cake tests done.
• Cool.
• Finish with Creamy Burnt Sugar Icing.
• Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
• Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
• Caramelize 1/2 cup sugar.
• Add 1/4 cup boiling water.
• DO NOT ADD any more water!
• Melt in saucepan 1/2 cup shortening (part butter).
• Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
• Stir in slowly caramel-water mixture.
• Bring to boil stirring constantly.
• Boil 1 minute.
• If mixture curdles, do not be alarmed.
• Remove from heat.
• Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
• Set saucepan in bowl of cold water.
• Beat until consistency to spread.
• Stir in 1/2 teaspoon vanilla.
• If it becomes too thick to spread, add a little water.

Steps:

• Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.

Steps:

• Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
• When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
• Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
• Set aside to cool.
• Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
• Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
• Stir in cold caramel syrup.
• Add sifted dry ingredients alternately with milk, beating until smooth.
• Beat egg whites until stiff but not dry.
• Fold into flour mixture.
• Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
• Bake in moderate oven, 375 degrees, for about 20 minutes.
• Let stand for 5 minutes, then turn out on racks to cool.
• Spread Caramel Frosting between layers and on top and sides of cake.
• Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
• Bring to a boil, stirring constantly.
• Remove from heat; add vanilla.
• Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.

Steps:

• Over med. high heat, melt the sugar in a saucepan,stirring constantly.
• WARNING: The hot sugar will be overheated at this point and will almost explode when you add the water. Be very careful, keeping your face back, and adding the water carefully.
• Add the water, and boil for 7 min's,remove from heat and set aside.
• Prepare the cake according to directions on the box, but substitute 1/4 cup of the water with 1/4 cup of the prepared sugar syrup.
• Fold the toasted pecans into the batter.
• Without spraying or greasing the pan, pour the cake batter directly into the Angel Food pan.
• Bake for about 35-40 min's, then remove from pan to cool.
• For icing, beat the icing sugar,butter, cream and remaining syrup together, sprad over the cake.
• You can add more icing sugar or cream to make a nice consistency to spread over the cake.

Steps:

• Preheat the oven to 350 degrees. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy. Transfer egg white mixture to a large bowl; fold in flour in three additions.
• Transfer batter to a piping bag fitted with a 1/2-inch to 3/4-inch round tip and pipe into ungreased mini angel food cake pans with removable bottoms. Smooth tops with an offset spatula. Run a knife through batter to pop air pockets. Bake until cakes are golden in color and spring back when gently pressed, about 25 minutes.
• Invert pans over the necks of glass bottles and allow cakes to cool, at least 1 hour. To remove cakes from pans, run a knife around sides and center tube of pans. Release cakes from sides and run a long knife along the bottom of the cakes, freeing them from the tube.
• Make the hot fudge sauce: Combine all ingredients except the vanilla in a saucepan and cook over medium heat, stirring constantly, until the mixture comes to a full boil. Boil the mixture briskly for 3 minutes, stirring occasionally, then remove from the heat and stir in the vanilla.
• Serve the cakes with hot fudge sauce and espresso ice cream.