Butterscotch Chiffon Cake with Penuche Frosting

By | January 19, 2016

Preparation

1. Preheat oven to 325ºF. 

2. In a large mixing bowl, sift together flour, baking powder and salt. Add brown sugar and mix well. Add oil, egg yolks, cold water and vanilla to the mixture and beat until smooth. 

3. Beat egg whites with cream of tartar until stiff peaks form. Combine egg yolk mixture and egg whites and fold together gently. 

4. Pour batter into an ungreased 10-inch tube pan and bake for 55 minutes, or until the top springs back when lightly touched. Invert cake and let it hang upside down on a bottle until completely cooled. Loosen sides with a knife or spatula, then turn pan over and knock pan to release cake. 

5. To make penuche frosting: Combine all ingredients in a saucepan and cook, stirring constantly, over low heat until combined. Once combined, bring to a full boil, stirring constantly. Boil 7 minutes, then remove from heat and let cool completely. Chill 2 hours and beat until thick and creamy. Spread over sides and top of cooled cake. 

Related Stories & Recipes

Canneles

Once many years ago I had my first cafe au lait sitting along the Champs-Élysées in a small cafe. It was summer and I was in love with life and that coffee is the one I have remembered each morning as...

Gluten-Free Almond, Pear & Sorghum Cake

The cake batter bakes up over a double layering of pears, which soften and make a dense, almost bread pudding-like texture to this cake. And it’s gluten free!

Cinnamon Apple Cake

Leon and Edwina Boyd of Hurricane Hollow Apple Orchard in Baxter, TN, have picked, cleaned, and sorted eight varieties of apples for over 35 years. Bushels of Fuji's and Ambrosias, Mutsus, and Stayman...

Ingredients

Cake
  • 2 cups all-purpose flour, sifted
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups brown sugar, lightly packed
  • 1/2 cup cooking oil
  • 5 egg yolks, unbeaten
  • 3/4 cup cold water
  • 2 teaspoons vanilla
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
Penuche Frosting
  • 2 2/3 cups brown sugar, lightly packed
  • 2/3 cup milk
  • 2/3 cup butter
  • 1/4 teaspoon salt
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60