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80 minutes
Prep: 50 minutes
Cook: 25 minutes
348 calories per serving view nutrition facts
12 servings
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| 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 | |
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.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 191mg | 8% |
| Total Carbohydrate 57.0g | 19% |
| Dietary Fiber 1.0g | 2% |
| Sugars 30.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 8% | Vitamin C | 0% | |
| Calcium | 5% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
Basically recipe is good, BUT, needs some fine chopped bell peppers, I used approx. 1/2 cup, needs 1/2 can or so of water...without it etouffee is to thick, needs about 3/4 to 1 tsp. of Crab Boil. Finally needs bit more cooking then the 20 min's. they call for. I cooked about 35-40 min's. as I used jumbo shrimp. Other then these few things I found the recipe almost true "Cajun".
When President-elect Barack Obama made tuna salad with his family on “60 Minutes” last year, he used this recipe, specifying troll-caught albacore.
