Print Friendly Recipe
- Patty Johnson
Serves/Makes:2 8-inch layers
- 2 cups (475 ml) Sugar
- 1/2 cup (125 ml) boiling water
- 3 eggs, separated
- 2-1/3 cups (550 ml) sifted all purpose flour
- 2 tsp (10 ml). baking powder
- 1/2 tsp (2 ml). salt
- 1/2 cup (125 ml) butter or margarine
- 1 cup (225 ml) water
- 1/4 cup (60 ml) Butter
- 1/4 tsp (1 ml). vanilla extract
- 1 lb (.5 kg). sifted confectioners sugar
- 1/3 cup (80 ml) cream
- 2 tbsp (30 ml). Burnt Sugar Syrup
- Grease and flour bottoms of 2 8 inch layer pans.
- Melt 1/2 cup (125 ml) sugar in heavy skillet over low heat until dark golden brown.
- Remove from heat.
- Gradually add boiling water, a few drops at a time at first, stirring constantly.
- Reheat until caramel dissolves.
- Reserve 2 tbsp (30 ml) burnt sugar syrup for frosting.
- Beat 3 egg whites until soft peaks form.
- Sift flour with baking powder and salt.
- Cream butter in large mixing bowl.
- Gradually add 1-1/2 cups (350 ml) sugar; cream at high speed of mixer until light and fluffy.
- At medium speed blend in 3 egg yolks; beat well.
- At low speed add sifted dry ingredients alternately with water, beginning and ending with dry ingredients.
- Blend well after each addition.
- Blend in burnt sugar syrup.
- Fold in egg whites.
- Pour batter into pans.
- Bake at 350 degrees (175 C.) for 30 to 35 minutes, until cake springs back when lightly touched in center.
- When cool, frost with Burnt Sugar Butter Frosting.
- Sprinkle with finely chopped salted peanuts, if desired.
- Cream butter in mixing bowl.
- Add vanilla extract, salt, sugar, cream and burnt sugar syrup.
- Beat until smooth and of spreading consistency.
- If necessary, thin with addtional cream.
- I hope this is close to the one you remember your Grandmother made.
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.