Burnt Sugar Syrup:
1/2
cup sugar
1/3
cup boiling water
Heat sugar in small skillet, stirring as it melts. When dark-colored & smooth, slowly add boiling water & stir until dissolved. Cool.
Cake:
3
cups sifted cake flour
3
teaspoons baking powder
¾
teaspoons salt
¾
cup butter
1
cup sugar
3
eggs, separated
1
cup milk
1
teaspoon vanilla
Sift flour, baking powder & salt twice. Cream butter: add sugar gradually & beat until light & fluffy. Add egg yolks, one at a time, beating after each addition. Add 3+ tablespoons of burnt sugar syrup & blend. Add flour mixture alternately with milk, starting & ending with flour. Beat until smooth after each addition. Add vanilla. Beat egg whites until stiff, but not dry, & stir quickly & thoroughly into batter. Turn into 2 waxed paper lined 9" pans & bake at 375º for 25-30 minutes. Cool 5 minutes & then remove to rack. Cool.
Burnt Sugar Cream Frosting:
½
cup butter
1
egg yolk
1
pound powdered sugar
remaining
burnt sugar syrup
2
tablespoons light cream.
Cream butter; beat in egg yolk. Add sugar & syrup & beat well. Add cream & beat until smooth & light & it will hold shape.
Glaze:
Melt more sugar. Cook down until syrup will spin a thread. Cool to almost room temperature. Spoon the glaze over top of frosted cake.
Serve same day – needs to be fresh.