Name: Butterscotch Chiffon Cake
Yield: 20 servings
Ingredients: Cake Flour; Baking Powder; Salt; Brown Sugar; Vegetable Oil; Egg Yolk; Vanilla Extract; Egg White; Cream of Tartar; Brown Sugar; Milk; Butter; Salt

Butterscotch Chiffon Cake

Rich penuche frosting adds layers of decadence to an otherwise fluffy, Angel Food-like cake.

Serves: 20

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Ingredients (13)

Cake

2¼ cup Cake Flour
3 tsp Baking Powder
1 tsp Salt
2 cup Brown Sugar
½ cup Vegetable Oil
5 Egg Yolks
2 tsp Vanilla Extract
6 Egg Whites
½ tsp Cream of Tartar

Penuche Frosting

2⅔ cup Brown Sugar
⅔ cup Milk
⅔ cup Butter
¼ tsp Salt

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Directions

Preheat oven to 325F.
Whisk together flour, baking powder and salt. Add brown sugar; mix well. Add oil, egg yolks, cold water and vanilla; beat until smooth.
Beat egg whites with cream of tartar until stiff peaks form. Gently fold into batter.
Pour batter into ungreased 10-inch tube pan; bake 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.
To make penuche frosting, combine all ingredients in a saucepan; cook, stirring constantly, over low heat until combined, then bring to a full boil. Boil 7 minutes; remove from heat. Let cool completely. Chill 2 hours. Beat until thick and creamy. Spread over sides and top of cooled cake.