Saturday, 17 September 2016

Butterscotch Swirl Cake


This recipe was bit complicated for a beginner like me, but luckily the cake was perfect. All you need is a little patience and planning. And you end-up with a delicious n yummy cake 😊.

Recipe adapted from Marias Menu and Leave room for dessert...

For cake:
Butter - ½ cup
Sugar - ¾ cup
Eggs - 2
Maida - 1 ¼ cup
Baking Powder - ¾tsp
Milk - ¼ cup
Vanilla essence - 1 tsp
Salt - a pinch

For Butterscotch Swirl:
Brown sugar - ½ cup
Custard powder - 2 tbsp
Milk - ½ cup
Unsalted butter- 2 tsp
Egg - 1

1.Preheat oven at 180 C. 
2. First prepare the buttscotch sauce:
- Combine brown sugar,  custard powder and milk in a saucepan. 
- Stir constantly over medium heat until mixture boils and thickens (ketchup consistency) 
- Stir in butter and remove from heat and cool for 5 minutes. 
- Stir in egg. Use while warm.
3. For the Cake
- Sieve maida and baking powder together. 
- Beat butter, sugar and salt, till it's creamy. 
- Add eggs one at a time. Whisk well for 3 mins. 
- Fold in the maida gently, adding little by little. 
- Add milk and vanilla essence and mix gently. 
4. Grease and flour a 20 cm (8 inch) bunt pan or 20 cm round pan. 
5. Spread ⅔ of  the cake batter into the pan. 
6. Pour butterscotch sauce evenly over mixture. 
7. Finally top it with remaining cake batter and spread it with the help of a fork swirling it slightly.
8. Bake it for 30 to 40 minutes. 
9. Butterscotch Swirl cake is ready to serve. 

1. The ingredients must be in room temperature. 
2. Use a Whisk to prepare the butterscotch sauce to avoid lumps.  
3. The sauce should be thick, ketchup/sauce consistency. 
4. Pour 2/3rd of the cake batter into the base of the pan to avoid the butterscotch sauce from sinking to the bottom. 
5. Use a fork to swirl the top cake batter layer. 
6. My cake was done in 30 mins. 
7. For this cake, my 1 cup measures 240 ml.  

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