Recipe Mother's Yellow Caramel Cake Amish Cooking Baking Recipes

Cream the sugar and butter in mixing bowl until fluffy. Add the egg yolks and mix well. In another bowl, sift flour, baking powder, and salt. Add flour mixture and water alternately to the sugar and butter mixture. Add the vanilla. Slowly pour the caramel syrup into the cake batter while mixing with slotted spoon. Fold in the stiffly beaten egg whites and mix gently. Batter should be light and fluffy, with crystals of caramel. Pour the batter into 2 greased and floured layer cake pans, or into 1 (9" x 13") cake pan and in a preheated 350° F. oven for 40 minutes for 1 large pan, or for 35 minutes for layer pans, until the cake pulls away from the side of the pan.
Syrup:
In a small saucepan, boil the sugar and water approx. 7 minutes until it turns dark brown. Remove from heat, but keep warm, so it will not crystallize before being poured into the cake batter.

Makes 1 (9" x 13") cake

1½ c. granulated sugar
1/2 c. butter
3 egg yolks
2½ c. unsifted flour
2 t. baking powder
1 t. salt
3/4 c. water
1 t. vanilla extract
1/4 c. Caramel Syrup
3 egg whites, stiffly beaten

Caramel Syrup:
1/2 c granulated sugar
1/3 c. water

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