Have you ever had a burnt sugar cake? I had some at a tea room when I was a child, and my mother got out her cookbook and helped me do the sugar and I made the cake from there. It is delicious.
It's been on my to do list for a long time now. I chose this recipe out of several I reviewed because that caramel frosting looks to die for.
I did my burnt sugar in my iron skillet but have a better way now. I would need my skillet to bake my cake. I don't like messing with layers, and flat cakes I've done the most of, but I want to try the skillet, hardly use it for anything else. I got a nice new non-stick skillet I just love. The iron one is hard on my wrists to lift; I would not try an unsidedown cake in it any more. It doesn't have the 2 handles like some do, well I'll use it anyway and be careful.
Old Time Burnt Sugar Cake
Thanks again. I copied the whole thing, pictures and all, from your link. It looks easy and yummy, a good way to use up some egg whites.
I made this last week but whites had been in the freezer too long and tasted off. So I put it out on the porch stoop, and saw the coon eating it, took 2 nights to get rid of it.
I had 1-2/3 cup egg whites, figured for 12, had to calculate the sugar, 24 tbsp, but it came out right. Everything went perfectly just like her video but couldn't eat it.
Molotof or Portuguese Meringue
Portuguese Meringue - More Images - Video - Recipe
Rather than bothering with carmelizing the sugar, I thought my Lyle's should work wonderfully (see my chat about Lyle's following)
I finally opened my can of Lyle's syrup from England, it is delicious, and used it for what? Oh, love steamed brown bread but haven't been able to go to the health food store to get a little package of whole wheat flour so instead I made it with soaked dried cranberries, lots of orange zest, corn meal, fine semolina, white flour, buttermilk, juice of one orange I zested, and the Lyle's. Funny thing is I have 3 large canned fruit cans I've been using, the brown bread fills all three perfectly. This one I only got two cans of it. It's good but I like the brown better.
And here's the site I got my brown bread recipe from only I do not like it with rye flour so I use one cup of corn meal, one cup of whole wheat flour, and one cup of white flour. And use my 3 fruit tins, sprayed with the Baker's Joy flour cooking spray, works perfectly, no need to cut paper for the bottoms of the cans. Very easy to stir up in a large 3 quart saucepan with a handle. I have a perfect setup of old stuff for the steamer, start the boil on the stove, and move it to a 275 oven for a couple of hours. Be sure to grease the foil because the bread puffs up and will stick to the underside of it if you don't. And I twisted a bunch of twisties together but it's probably better to tie the foil down, wonder where she got her pretty gold foil? I just can't tie things tightly in certain situations, and that is one of them.
And wait until you see what I have for next week! I can't wait to make it! But I have to! If I'm still invited to the party, that is. lol. Sorry I went on and on and on but one thing leads to another with me.