Caramelised sugar cake

    1 hour 30 min

    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!

    17 people made this

    Serves: 14 

    • 200g caster sugar
    • 125ml boiling water
    • 250g sifted plain flour
    • 300g caster sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 120ml vegetable oil
    • 7 egg yolks
    • 4 tablespoons water
    • 1 teaspoon vanilla extract
    • 225ml egg whites
    • 1/2 teaspoon cream of tartar

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. To Make Caramelised Sugar Mixture: Melt 200g sugar in a pan till medium brown. Slowly stir in 125ml boiling water.
    2. Preheat oven to 170 C / Gas 3.
    3. Sift together into mixing bowl the flour, 300g caster sugar, baking powder and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, caramelised sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
    4. Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour cake mixture into an ungreased tube cake tin.
    5. Bake at 170 C / Gas 3 for 65 to 70 minutes.

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    Reviews in English (9)


    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)