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
Transcribed cooking instructions as a concept can be observed way back into distant history, in truth as far back into history as early Egypt, and maybe even further. Interesting though that maybe, sadly, these ancient cookbooks were just primitive pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few ancient tablets in 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 blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius created a few documents which described recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, entrees and afters, a style of dining still practiced today. Aspicius also informs us how the ancient Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. As our culinary historical trip moves to more modern times we have two books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the spicy food that is popular today, but rather recipes for the types of food served to the wealthy. In the 15th century, knights returning from the crusades brought us many new foods and spices from the holy lands, such as parsley, basil and rosemary. These new spices and herbs was responsible for a surge in manuscripts on cookery, many of which are now in private libraries. By the arrival of the twentieth century, cooking publications are starting to become popular as a result of better eduction, people having more spare time and having more money to spend. |
We hope you enjoy this Burnt Sugar Cake Fhmn87a recipe.
