3/4 cup sugar
3/4 cup boiling water
2/3 cup butter softened
1 cup sugar
1 tsp vanilla extract
2 eggs, separated
3 cup sifted cake flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
Directions
In a small, heavy skillet or saucepan, heat the 3/4 cups of sugar over
medium heat. Lowerthe heat to medium low as a syrup forms, and stir
frequently, breaking up the sugar lumps with the back of a spoon.
Cook for about 30 minutes, or until a brown syrup forms and the
mixture begins to smoke. Very gradually stir in the 3/4 cup of
boiling water and remove from heat. Cool thoroughly. Reserve 1/2 cup
of the syrup for the cake, the remaining is for the frosting.
Preheat the oven to 375F.. In a mixer bowl, cream the butter and
the 1 Cup of sugar together until light (about 3 minutes.) Gradually
beat in the 1/2 cup of the burnt sugar syrup. Add the vanilla and the
egg yolks 1 at a time, beating after each addition. Sift together the
flour, baking powder, and the salt. Add the flour mixture
alternately with the milk and beat until smooth. Beat the egg whites
until stiff. Gently fold in whites by hand then pour the batter into
two 8 inch greased pans. Bake for 20 to 25 minutes. Cool and frost
with either Burnt Sugar 7 Minute or Burnt Sugar Buttercream frosting.
Servings: 12 servings
Burnt Sugar Cake Fhmn87a Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into history, in fact as far back as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these early records were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. During Roman times around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans were skilled in the use of a wide range of aromatic flavours, including some familiar names like basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we have a couple of books published in the fourteenth century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they have no connection with the indian curry that is served today, but rather descriptions of the types of meals on the menues of the rich and powerful of that period. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the Middle-East, including spices like coriander, parsley, and basil. These new spices and herbs was responsible for an outbreak in recipe books, some of which are now in academic collections. During the succeeding few hundred years, the upper-class families of Europe strove to serve the most extravagent banquests, and as a result the best chefs and their recipes increased in prestige. Even so, it was during the 1800s that cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking books are greatly in demand as a result of increased literacy, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Burnt Sugar Cake Fhmn87a recipe.
