Butterscotch Chiffon Cake

Butterscotch Chiffon Cake Recipe
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 20 servings


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

Nutritional Info *per serving

  • Calories 380
  • Fat 13g
  • Cholesterol 65mg
  • Sodium 320 mg
  • Carbohydrate 64g
  • Fiber 0g
  • Protein 3g