Burnt Sugar Cake
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightful traditional burnt sugar cake featuring homemade caramel syrup and whipped egg whites for a tender crumb. This classic baked treat brings rich, caramelized sweetness to any dessert table.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 45 mins | None | 12 servings |
🔪 Key Equipment
- Mixing bowl
- Cake pan
- Saucepan
- Electric mixer
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Powdered Sugar | Sifted |
| 3/4 cup | Butter | Softened |
| 1 tsp | Baking Powder | None |
| 2 1/2 cups | Flour | Sifted |
| 1 cup | Milk | Divided |
| 5 | Eggs | Separated into yolks and whites |
| 1/2 cup | Sugar | For caramelizing |
| 1/2 cup | Water | For caramelizing |
Instructions
Step 1: Caramel Syrup
- Caramelize 1/2 cup sugar and 1/2 cup water in a saucepan until golden and aromatic. Add the mixture to 1 cup milk (if too much, use 1/4 less cup).
Step 2: Batter Preparation
- Cream 3/4 cup butter, then add 2 cups powdered sugar and the egg yolks. Alternately add the prepared milk mixture and 2 1/2 cups flour, mixing until smooth.
Step 3: Folding and Baking
- Fold in the stiffly beaten 5 egg whites gently into the batter until just incorporated. Pour into a prepared baking pan and bake until a golden crust forms and a toothpick inserted in the center comes out clean.
💡 Make-Ahead & Storage: The cake layers can be baked ahead of time, wrapped tightly, and stored at room temperature for a day or frozen before frosting.
Original Recipe Scan
