Butterscotch word feel like a confectionery  word when we hear it.  Butter Scotch is a term which is used for flavor of brown sugar and butter. other ingredients such as cream, corn syrup,  vanilla, and salt are part of some recipes . A sweet thing which have butter melt with sugar and take it in the form of tickle cake. Butter scotch cake may be favorite things of many people and really it is good,  Here I want to discuss recipe of butter scotch cake and some special fact about it. Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. It is a soft thing which make your taste sweet and gives you a feeling something like Gulab-Jamun.  For making a butter scotch cake you need following things :-

  • large eggs
  • Nonstick baking spray
  • 2 1/2 cups sifted cake flour
  • teaspoons baking powder
  • Salt
  • 1 1/2 cups light brown sugar
  • 1/4 cup sugar
  • 1 1/2 cups half-and-half or whole milk, at room temperature
  • 3/4 cup safflower oil or canola oil
  • tablespoons unsalted butter
  • teaspoons pure vanilla extract

teaspoon fresh lemon juice

 

Now break the egg in a bowl and stand it at the room temperature for the 20 minutes. Then preheat the oven to 350 degree F and then spray with nonstick baking spray on the bottom. Start by heating the butter in a small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the bottom of the pan. Remove from heat, whisk for another 30 seconds and strain through a fine sieve into a bowl. Let cool to room temperature. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside. Beat the egg yolks with the brown sugar until light golden color. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. The mixture will be very watery. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden.  Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

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