Burnt Sugar Caramel Cake

1 cup water, divided
4 cups granulated white sugar, divided
4-1/2 cups cake flour
1 tablespoon baking powder
1-1/2 teaspoons salt
1-1/2 cups (sticks) butter, softened
1-1/2 cups heavy cream
8 large egg whites (or the equivalent in reconstituted egg white powder)
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F. Line with rounds
of greased and floured wax paper three 9-inch non-stick
cake pans.

In a small saucepan, combine the 1 cup of water
with 2 cups of the granulated white sugar. Heat
over low heat until the sugar syrup has turned to
a dark golden brown, about 15 to 20 minutes (to
create the "burnt sugar" syrup.) Remove from heat,
cool, and reserve 1/2 half of the burnt sugar syrup
for making the cake's frosting..

Combine the flour, baking powder, salt and remaining
2 cups of sugar in a mixer bowl and mix on low speed
to combine. Add the butter and 1 cup of heavy cream
and beat for 1-1/2 minutes.

In a small bowl, mix the remaining 1/2 cup heavy
cream, 4 eggs whites, the cooled burnt sugar syrup,
and vanilla; add this mixture to the mixer bowl in
3 stages, beating for 20 seconds after each addition.

In another thoroughly clean mixing bowl
(preferable copper), beat the 4 remaining
egg whites to soft peaks. Carefully fold them
into the batter; pour the batter into the
prepared cake pans.

Bake 25 to 30 minutes, or until the cakes spring
back when pressed in the center. Cool on wire
racks.

Burnt Sugar Caramel Frosting
3/4 cup granulated white sugar
2 cups dark brown sugar, firmly packed
1/8 teaspoon salt
3/4 cup milk, cream or half-and-half
1-1/2 teaspoons vanilla extract

Reheat the remaining 1/2 portion of the Brunt
Sugar syrup (above). Remove from the heat
and add the remaining ingredients, except the
vanilla. Return to the heat and bring slowly to
the boiling point, stirring constantly; boil for 1
minute. Cool to lukewarm, add the vanilla, and
beat until thick enough to spread.

Spread the frosting between the cake layers, then
frost the top and sides. If the frosting becomes to
thick to spread, briefly reheat it in the microwave
oven---or whisk in a little milk a teaspoon at a time.
You may wish to garnish the frosted cake with
pecan halves.
Emma

http://www.nancyskitchen.com