Butterscotch Chiffon Cake

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 8/25/2020

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

Serves: 20 Save

Ingredients (15)

  • 2 1/4 cup cake flour
  • 3 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cup brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 5 egg yolks
  • 3/4 cup cold water
  • 2 teaspoon vanilla extract
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • Penuche Frosting:
  • 2 2/3 cup brown sugar, lightly packed
  • 2/3 cup milk
  • 2/3 cup butter
  • 1/4 teaspoon salt

Directions

  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.