Burnt Sugar Cake

Yields:	12 servings
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	Preparation	50 minutes
	Cooking	25 minutes
	Ready In	80 minutes

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Ingredients


Syrup
3/4	cup	sugar
3/4	cup	water	boiling

Cake
2/3	cup	butter
1	cup	sugar
1	teaspoon	vanilla extract
2	large	eggs	separated
3	cups	cake flour
1	tablespoon	baking powder
1/2	teaspoon	salt
3/4	cup	milk

Directions

For syrup, in a small heavy skillet or saucepan, heat sugar over medium heat.

Lower to medium-low as syrup forms; stir frequently breaking up lumps.

Cook and stir until brown syrup forms and mixture begins to smoke, about 30 minutes.

Gradually stir in boiling water.

Remove from heat; cool.

Reserve 1/2 cup for cake frosting.

Preheat oven to 375 degrees.

For cake, cream butte and sugar together in a mixing bowl until light, about 3 minutes.

Gradually beat in 1/2 cup burnt sugar syrup.

Add vanilla, then egg yolks one at a time, beating after each addition.

Sift together flour, baking powder and salt.

Add flour mixture alternately with milk, beating batter until smooth.

Beat egg whites until stiff, gently fold by hand into batter.

Pour batter into two 8-inch oiled layer cake pans, smoothing batter.

Bake for 20 to 25 minutes.

Remove and cool.

Frost with Butter Cream Frosting or Seven-minute burnt sugar frosting.

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Member Review

Shrimp Paesano

Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)

Reviewed by KarenZipdrive