This cake is so rich and moist, you won’t believe it’s gluten-free! The secret is in the burnt sugar syrup, which gives the cake an amazingly deep flavor.
- 1/2 cup white sugar
- 1 cup water
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup butter, softened to room temperature
- 1 1/2 cups white sugar
- 3 eggs, beaten
- 1 cup milk
- 1 teaspoon vanilla extract or vanilla bean paste (for a more intense flavor)
- For the burnt sugar syrup:
- 1/2 cup white sugar
- 1 cup water
1. Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
2. In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
3. Sift together the flour with the baking powder and salt.
4. In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
5. In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well
6. Add the sifted dry ingredients alternately with the milk mixture to
7 the creamed butter or margarine mixture Stir until just combined Pour batter equally into three greased 9 inch round cake pans
8 Bake for about 30 minutes at 375 degrees F (190 degree C), When cool glaze with burnt sugar syrup To Make Glaze: In a small saucepan bring 1 cup of water 8 a boil slowly add 1/2 cup of the sugar and cook to thick syrup Pour over top of cooled cake layers
- Calories: 2200
- Fat: 100 g
- Saturated fat: 60 g
- Cholesterol: 270 mg
- Sodium: 3400 mg
- Carbohydrates: 300 g
- Fiber: 4 g
- Sugar: 180 g
- Protein: 24 g
How do you make burnt sugar cake?
Burnt sugar cake is a classic Southern dessert that is made by coating the outside of the cake with a layer of burnt sugar. This gives the cake a unique flavor and appearance that is different from any other type of cake.
To make burnt sugar cake, you will first need to prepare a burnt-sugar syrup. To do this, preheat your oven to 375°F and grease and flour two 9-inch round cake pans. Next, in a large bowl beat shortening with a mixer on medium 30 seconds. Add flour, sugar, baking powder, and salt to the bowl and mix until everything is combined.
Once the batter is mixed, divide it evenly between the two prepared cake pans. Bake for about 20 minutes or until a toothpick comes out clean when inserted into the center of the cakes. Allow the cakes to cool in their pans for 10 minutes before removing them onto wire racks to cool completely.
Once cooled, slice each cake horizontally into two even layers so that you have four total layers of cake. For the next step, you will need to heat up your syrup until it reaches 235°F on a candy thermometer. Be careful not to let it boil over! Once heated , brush some of the syrup evenly over all four layers of Cake , reserving some for later. Allow The Cake To Sit And Absorb The Syrup For A Few Minutes Before Adding The Next Layer Of syrup. Repeat This Process Until All Of The Cake Layers Have Been Coated With syrup.
The final step is to caramelize the outside of the cake by brushing on more syrup and then using a kitchen blow torch to melt sugar onto the sides ofthecake.
What is burnt sugar flavor?
Burnt sugar is a unique flavor that can add depth and richness to any dish. It’s made by caramelizing sugar, which gives it a deep brown color and a slightly bitter taste. The texture of burnt sugar is thick and syrupy, making it perfect for use in sauces, glazes, or marinades.
If you’re looking to add a touch of burnt sugar flavor to your cooking, there are a few different ways to do so. One option is to simply use caramelized sugar as an ingredient. This will give your dish the desired sweetness with a slight bitterness that comes from the caramelization process. Another option is to use burned sugar syrup, which is available at most specialty grocery stores. This syrup has been specifically designed to provide the distinct burnt sugar flavor and can be used in much the same way as regular caramelized sugar.
How do you make sugar burn?
To make sugar burn, you need to melt the sugar in a pan without oil. Remove it from the heat and slowly add in 2 times the amount of very hot water (i.e., if you start with 1/2 cup of sugar, use 1 cup of hot water). Stir well, then return the pan to the heat and simmer on low for 5 minutes. The syrup will thicken when it’s allowed to cool.
Sugar burns easily and quickly, so it’s important to be careful when handling it. If you’re not careful, you can easily cause a fire.
How do you burn sugar for baking?
If you want to burn sugar for baking, the first thing you need to do is melt the sugar in a pan without oil. Then, remove it from the heat and slowly add in twice as much hot water. Stir well, then return the pan to the heat and simmer on low for 5 minutes. This will ensure that the sugar is properly burnt and caramelized, giving your baked goods a delicious flavor.
What is burnt sugar called?
Burnt sugar is a term used to describe both a deep, caramelized flavor and actual burnt sugar. In the baking industry, burnt sugar is also known as black jack. Caramelized sugar is sometimes referred to as burnt sugar, which can add to the confusion.
The key difference between the two terms is that burnt sugar refers to an intense flavor while caramelized sugar simply describes how the sugars have been cooked. Caramelization happens when sugars are heated and start to break down into simpler molecules. This process creates new flavors and aromas that are different from the original Sugar molecule.
Burnt sugar, on the other hand, occurs when sugars are heated past the point of caramelization and begin to burn. This results in an intense, smoky flavor that is not always desirable in baked goods. When using this term as a flavor descriptor, it is important to be clear whether you are referring to a deep caramel flavor or actual burned Sugar.