This deliciously different cake gets its unique and addictive flavour from caramelised sugar. It is more fussy than it sounds - indeed, this is a simple cake to make that yields extraordinary results!
This recipe is identical to one of my mothers. It made me a hero at my OLDER brother's 60th birthday party! NOTE: Burnt sugar syrup should be cooled to room temperature before adding to egg yolk mixture. - 19 Jul 2000 (Review from Allrecipes US | Canada)
This cake was exremely moist. The flavor was excellent, very different. Next time I plan to use a carmel glaze to compliment it. - 11 Aug 2002 (Review from Allrecipes US | Canada)
Very good and yummy. My kids loved it. A nice change from the usual chiffon cakes, taste like custard or "leche flan". kinda too sweet but it's ok if you have very sweet tooth. I used 9x13x2 pan size for this. - 08 Oct 2004 (Review from Allrecipes US | Canada)