My grandma Dismukes passed this recipe on to me. Now I am a grandma and cook for grandkids~ love this cake.
Be careful not to scorch the sugar or over boil it. I only boil it to soft ball stage~ where a drop will form a soft ball when placed in a cool glass of water.
Please note this was an old "Victorian Recipe", so it has been changed just a little.
In a small cast iron skillet carmalize 1/2 cup sugar over medium heat. Add 1/4 cup water and dissolve. Let boil until syrup is reduced to 1/4 cup. Set aside and let cool.
Preheat oven to 375 degrees F. Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In a large bowl cream 3/4 cup sugar and butter. Add egg yolks, Beat thoroughly.
In a medium bowl, sift salt, baking powder, and flour. Set aside.
In a small bowl combine milk, carmalized sugar and flavorings. Add alternately with dry igredients into large bowl with creamed sugar,butter and egg yolks.
Beat egg whites until stiff, fold into cake batter. Pour into cake pans. Bake for 20-30 min until done.
Frost with white icing(Mixture of Butter,powdered sugar, vanilla and hot water) Drizzle burnt sugar over it.
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