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Burnt Sugar Chiffon Cake

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“Adapted from a recipe by Ellen at A caramel/custard flavored chiffon cake. Use extra-large eggs to get enough egg white (large eggs will be a little shy of the needed volume).”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 325°F
  2. Place 1 c sugar in a deep, dry, non-stick pan. Heat slowly until it melts and turns medium-brown. Add the boiling water (stand back in case it boils up) and stir until smooth. Let cool to warm room temperature.
  3. In a large mixing bowl, sift together flour, 1 1/2 c sugar, baking powder and salt. Make a well in the center of the dry ingredients. Add caramel, oil, egg yolks, cold water and vanilla. Beat with wooden spoon until smooth.
  4. In a very clean dry bowl, beat egg whites with cream of tartar until very stiff peaks form. Fold egg whites into batter. Pour into an ungreased 9" or 10" tube pan.
  5. Bake in preheated oven 65-70 minutes. Cool in pan 20 minutes, then remove to a rack until completely cool. Serve with caramel sauce on the side, if desired.

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