Burnt-sugar Cake With Caramel Frosting

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1/2 cup sugar
• 1/2 cup boiling water
• 2/3 cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs, separated
• 3 cups sifted cake flour
• 3 teaspoons double-acting baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 tablespoons butter
• 1/3 cup heavy cream
• 2/3 cup brown sugar, firmly packed
• 1/8 teaspoon salt
• 1/8 teaspoon vanilla
• 3 cups confectioners' sugar, sifted

Recipe

• 1 heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
• 2 when sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
• 3 continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
• 4 set aside to cool.
• 5 meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
• 6 add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
• 7 stir in cold caramel syrup.
• 8 add sifted dry ingredients alternately with milk, beating until smooth.
• 9 beat egg whites until stiff but not dry.
• 10 fold into flour mixture.
• 11 pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
• 12 bake in moderate oven, 375 degrees, for about 20 minutes.
• 13 let stand for 5 minutes, then turn out on racks to cool.
• 14 spread caramel frosting between layers and on top and sides of cake.
• 15 caramel frosting: mix butter, cream, brown sugar and salt in saucepan.
• 16 bring to a boil, stirring constantly.
• 17 remove from heat; add vanilla.
• 18 then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.