Burnt Sugar Chiffon Cake

• Caramel
• 1 cup white sugar
• 1/2 cup boiling water
• Cake
• 2 cups sifted all-purpose flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 1/4 cup cold water
• 1 teaspoon vanilla extract
• 7 egg whites
• 1/2 teaspoon cream of tartar

1. Preheat oven to 325u0b0F
2. Place 1 c sugar in a deep, dry, non-stick pan. Heat slowly until it melts and turns medium-brown. Add the boiling water (stand back in case it boils up) and stir until smooth. Let cool to warm room temperature.
3. In a large mixing bowl, sift together flour, 1 1/2 c sugar, baking powder and salt. Make a well in the center of the dry ingredients. Add caramel, oil, egg yolks, cold water and vanilla. Beat with wooden spoon until smooth.
4. In a very clean dry bowl, beat egg whites with cream of tartar until very stiff peaks form. Fold egg whites into batter. Pour into an ungreased 9" or 10" tube pan.
5. Bake in preheated oven 65-70 minutes. Cool in pan 20 minutes, then remove to a rack until completely cool. Serve with caramel sauce on the side, if desired.

caramel, white sugar, boiling water, cake, flour, white sugar, baking powder, salt, vegetable oil, egg yolks, cold water, vanilla, egg whites, cream of tartar

Taken from www.food.com/recipe/burnt-sugar-chiffon-cake-362531 (may not work)