SYRUP
CAKE
For syrup, in a small heavy skillet or saucepan, heat sugar over medium
heat. Lower to medium-low as syrup forms; stir frequently breaking up
lumps. Cook and stir until brown syrup forms and mixture begins to smoke,
about 30 minutes. Gradually stir in boiling water. Remove from heat; cool.
Reserve 1/2 cup for cake frosting. Preheat oven to 375. For cake, cream
butte and sugar together in a mixing bowl until light, about 3 minutes.
Gradually beat in 1/2 cup burnt sugar syrup. Add vanilla, then egg yolks
one at a time, beating after each addition. Sift together flour, baking
powder and salt. Add flour mixture alternately with milk, beating batter
until smooth. Beat egg whites until stiff, gently fold by hand into batter.
Pour batter into two 8-inch oiled layer cake pans, smoothing batter. Bake
for 20 to 25 minutes. Remove and cool. Makes 12 servings. Frost with Butter
Cream Frosting or Seven-minute burnt sugar frosting. Typed by Ethel Snyder
<essie49@juno.com> Date August 31, 1997
Recipe by: GRIT -- July 13, 1997 Posted to MC-Recipe Digest V1 #769 by
essie49@juno.com (Ethel R Snyder) on Sep 01, 1997
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”
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