Burnt-Sugar Cake, Caramel Frosting
1 1/2 cups [300 g] sugar, divided 1/2 cup [125 mL] boiling water 2 eggs, separated 1/2 cup [115 g] softened margarine 1 teaspoon [5 mL] vanilla 2 1/4 cups [315 g] all-purpose flour 1 tablespoon [15 mL] baking powder 1 teaspoon [5 mL] salt 1 cup [250 mL] milk
2 tablespoons [30 g] margarine 2/3 cup [160 mL] packed brown sugar 1/8 teaspoon [0.5 mL] salt 1/3 cup [80 mL] evaporated milk 2 1/2 cups [625 mL] icing sugar 1/2 teaspoon [2.5 mL] vanilla Heat 1/2 cup [100 g] sugar into a heavy 8-inch [20-cm] skillet over medium heat, stirring constantly, until sugar is melted and golden brown. Remove from heat; lower heat to low. Slowly stir in boiling water; cook until sugar is dissolved, stirring. If necessary, pour enough water into syrup to get 1/2 cup [125 mL] mixture; leave to cool. Preheat oven to 375°F [190°C]. Grease and flour 2 [8-inch / 20-cm] round cake pans. Beat egg whites at medium speed of an electric mixer, until foamy. Slowly beat in 1/2 cup [100 g] of remaining sugar, beating at high speed until stiff peaks form, yet do not underbeat. Set aside. Beat together softened margarine and remaining 1/2 cup [100 g] sugar into a large bowl, until light and fluffy. Beat in egg yolks. Blend in vanilla. Slowly pour in cooled sugar syrup, whipping until well blended. Add combined dry ingredients, flour, baking powder and salt, alternately with milk, beating well after each addition. Fold in reserved egg whites mixture. Evenly pour into prepared pans. Bake into preheated oven for 20 to 25 minutes, until a wooden pick comes out clean from the centers. Leave to cool into pans onto wire racks, for 10 minutes. Loosen edges; unmold over wire racks; leave to cool completely. Prepare caramel frosting. Fill and frost with caramel frosting.
Melt margarine into an 8-cup [2-L] saucepan. Stir in brown sugar, salt and evaporated milk. Bring to a boil, stirring. Remove from heat; leave to cool until lukewarm. Beat in icing sugar, until of spreading consistency. Blend in vanilla.