Butterscotch Chiffon Cake

Butterscotch Chiffon Cake

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

Serves: 20 Save

Ingredients (13)


  • 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


  1. Preheat oven to 325F.
  2. Whisk together flour, baking powder and salt. Add brown sugar; mix well. Add oil, egg yolks, cold water and vanilla; beat until smooth.
  3. Beat egg whites with cream of tartar until stiff peaks form. Gently fold into batter.
  4. 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.
  5. Loosen sides with a knife or spatula, then turn pan over and knock pan to release cake.
  6. 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.