Eggless butterscotch cake | How to make Eggless butterscotch cake

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By Jasna Ajish
Created on 25th May 2017
  • Eggless butterscotch cake, How to make Eggless butterscotch cake
Eggless butterscotch cakeby Jasna Ajish
  • Eggless butterscotch cake | How to make Eggless butterscotch cake (8 likes)

  • 0 reviews
    Rate It!
  • By Jasna Ajish
    Created on 25th May 2017

About Eggless butterscotch cake

A yummy and delightful butter scotch cake for dinner party occasions.

Eggless butterscotch cake is a popular aromatic and delicious dish. You can try making this amazing Eggless butterscotch cake in your kitchen. This recipe requires 60 minutes for preparation and 40 minutes to cook. The Eggless butterscotch cake by Jasna Ajish has detailed steps with pictures so you can easily learn how to cook Eggless butterscotch cake at home without any difficulty. Eggless butterscotch cake is enjoyed by everyone and can be served on special occasions. The flavours of the Eggless butterscotch cake would satiate your taste buds. You must try making Eggless butterscotch cake this weekend. Share your Eggless butterscotch cake cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Jasna Ajish for inputs. In case you have any queries for Eggless butterscotch cake you can comment on the recipe page to connect with the Jasna Ajish. You can also rate the Eggless butterscotch cake and give feedback.

  • Prep Time60mins
  • Cook Time40mins
  • Serves10People
Eggless butterscotch cake

Ingredients to make Eggless butterscotch cake

  • Flour - 1½ cup
  • ½ CupMilk
  • Sugar - ¾cup
  • Butter-1/3 cup
  • Condensed Milk - ½ cup
  • Baking Powder - ¾ Tsp
  • Salt - 1½ Cups
  • Others: Whipping Cream - 2¼ Cup
  • Baking Soda - ½ tsp
  • Vinegar - 1½ Tsp
  • Butterscotch Essence - 1 Tsp
  • Yellow Color - Few Drops
  • Butterscotch Crush - 3 Tbsp
  • Caramelized Sugar Strands - As required
  • Peanuts - ¼ Roasted
  • Peanut Brittle - As required
  • Sugar Syrup - Mix 2tb of sugar and water together along with a few drops of butterscotch essence
  • 150g water
  • 290g white sugar
  • 20g China grass
  • 300g white chocolate
  • 195g condensed milk
  • 1 - 2 tsp yellow food colouring

How to make Eggless butterscotch cake

  1. Preheat the oven for 10 min for about 150degree
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy.
  3. Then add in the condensed milk, whisk for another 2-3 mins. Then add the butterscotch essence, crush and whip for another minute.
  4. Take a sieve and sift in the flour, baking powder.
  5. Add half of the sifted flour mix to the wet mix along with ¼ cup milk and mix. Proceed by adding another batch of flour and milk. Mix well. Add another ¼ cup milk and mix
  6. Apply butter to a 7" cake tin or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it
  7. Mix the baking soda and vinegar, mix quickly, and add to the cake tin. Be Quick!Keep the tin in the oven which must be preheated by now.
  8. Bake for 35 mins for about 150 degree*. Check after 30 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  9. After cake is baked, take it out and let it cool, then place it in freezer for 2 hours
  10. Icing: In a bowl, add the whipping cream make sure its cold. Start whipping it. Once it reaches soft peaks add the butterscotch essence and yellow color. Whip well till stiff peaks. Once whipped, refrigerate until ready to use.
  11. Lets Assemble: Use a turn table
  12. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  13. .Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer.
  14. Spread some sugar syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer.. Place another layer and repeat..
  15. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of cream and then spread it on top as well on sides. Then make it smooth! Make a thin layer. Now place this in the freezer for 30 mins.
  16. After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife.
  17. 17.For glazing,add water,sugar,and condensed milk...and let it to boil.
  18. after getting boiled,off the gas,and add white chocolate, china grass and yellow food colour to it and stirr well.
  19. filter the above content.
  20. after its cooled,pour the above glaze onto cake.let it cool in the room temperature.
  21. Transfer to a cake board when you're satisfied
  22. Design ur cake as per your whish using different styles
My Tip: To make your cake more soft and tasty, beat the butter till it becomes stiff and do not over bake cake.

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