Butterscotch cake

Name: Butterscotch cake
Total time: 1800 s
Yield: 5 serves
Cuisine: Indian
Ingredients: As required Butterscotch sauce; as required All-purpose flour; 3 Eggs; as needed Brown sugar; as required Sour cream

Sanjoli Khurana @sanjolikhurana

#cookingwithmuskan

Sanjoli Khurana @sanjolikhurana

Saved

Ingredients

1 h 30 min

5 serves

As required Butterscotch sauce
as requiredAll-purpose flour
3Eggs
as neededBrown sugar
as requiredSour cream

Saved

Steps

1 h 30 min

1

Grease and line 3 x 7-inch or 2 x 8- inch round cake pans
Preheat the oven to 325°F / 165°C / Gas Mark 3
In a mixing bowl combine the flour, baking powder, baking soda, and salt. Set aside
2

In the bowl of a stand mixer with a whisk attachment whip the eggs until light and fluffy - remove and set aside.
Pro tip - you can also whip the eggs after you prepare the basic batter. But, this method means you do not need to wash the mixer bowl in between. But, you must work quickly
3

Next, working quickly cream the butter and sugar until light and fluffy about 2 minutes
Then, add the vanilla extract, sour cream, and butterscotch sauce - combine well
4

Next, add flour mixture and combine well but do not overmix.
Pro tip - we do not want to activate the gluten in the batter so mix until just combined.
5

Finally, fold whipped eggs into the batter
Pro tip - First, combine ⅓ of the egg with a whisk to prevent lumps, Then, fold the rest in with a spatula using the folding method.
6

Bake on the center rack for 25 to 30 mins or until a skewer inserted in the center comes out clean
Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate