Burnt Sugar Cake (Small Batch, 8-Inch, Single Layer)
A small-batch, single-layer burnt sugar cake baked in one 8-inch pan with homemade cake flour and deep amber caramel syrup. It has a tender, buttery crumb, is brushed with syrup while still warm, and needs no frosting.
Servings: 12 slices
Calories: 160kcal
Ingredients
Caramel syrup
- ½ cup white sugar
- ⅓ cup hot water
Cake
- 140 grams cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 85 grams butter softened
- 100 grams sugar
- 60 ml caramel syrup cooled
- 2 large egg whites
- ¼ cup labneh
- 1 teaspoon vanilla essence
- ¼ cup milk
- 2 tablespoon caramel syrup for brushing (optional)
Instructions
- Make the syrup first. Melt the sugar in a heavy-bottomed pan over medium heat until it turns a deep amber colour. Off the heat, carefully add the hot water in small amounts (it will splutter). Return to low heat, stir until smooth, and simmer for 2 to 3 minutes. Cool completely.½ cup white sugar, ⅓ cup hot water
- Preheat the oven to 170–180°C. Grease and line an 8-inch round pan.
- Whisk the cake flour, baking powder, baking soda and salt together. Set aside.140 grams cake flour, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp salt
- Beat the butter and sugar on high speed for about 2 minutes, until creamed.85 grams butter, 100 grams sugar
- Reduce to medium speed, add the cooled syrup, and beat until combined.60 ml caramel syrup
- Beat in the egg whites, labneh and vanilla.2 large egg whites, ¼ cup labneh, 1 tsp vanilla essence
- On low speed, add the dry mix just until combined.
- Slowly pour in the milk and whisk until combined. Don't overmix. The batter will be thick.¼ cup milk
- Pour into the pan and bake for about 25 minutes, until baked through.
- While the cake is warm, brush the remaining syrup over the top. Serve once cooled.2 tbsp caramel syrup
Notes
- The syrup colour decides the flavour, so aim for deep amber and start again if it goes too dark.
- If the cooled syrup thickens too much, warm it gently with 1 to 2 tablespoons of water until pourable.
- Weigh the homemade cake flour after sifting for accuracy.
- The cake tastes even better the next day.
Nutrition
Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g
