Eggless Wheat Butterscotch cake with whipped cream

Name: Eggless Wheat Butterscotch cake with whipped cream
Total time: 3600 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 tbsp cornflour; 1 1/3 cup wheat flour; 1 1/3 tsp baking powder; 1/3 tsp baking soda; Pinch salt; 1 cup powdered sugar; 1/2 cup oil; 1 tsp melted butter; 3/4 cup milk; 1/4 cup curd; 1/4 tsp butterscotch essence; 1/2 tsp vanilla essence; For Icing; as needed Whipping cream (Tropolite) fully thawed, like thin; 1/2 cup cream but no ice crystals and should be cold =2; 2& 1/2 tbsp icing sugar; drops any colour few; 1& 1/2 tbsp vanilla essence; drops Butterscotch essence few

Shalini Pal Tomar @cook_13703621

Ghaziabad

#birthday
#post6

Shalini Pal Tomar @cook_13703621

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Ingredients

55-60 minute

5-6 servings

1 tbspcornflour
1 1/3 cupwheat flour
1 1/3 tspbaking powder
1/3 tspbaking soda
Pinchsalt
1 cuppowdered sugar
1/2 cupoil
1 tspmelted butter
3/4 cup milk
1/4 cupcurd
1/4 tspbutterscotch essence
1/2 tspvanilla essence
For Icing
as neededWhipping cream (Tropolite) fully thawed, like thin
1/2 cupcream but no ice crystals and should be cold =2
2& 1/2 tbspicing sugar
dropsany colour few
1& 1/2 tbspvanilla essence
dropsButterscotch essence few

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Steps

55-60 minute

1

Preheat the oven180 degree
2

Grease and dust with flour one 6 inches round cake pan.Sieve wheatflour,cornflour,baking powder, baking soda, salt 2 to3 times.
3

In a mixing bowl add milk and curd beat with hand mixer for 1min.Add powderd sugar to the milk curd mixture and just mix with balloon whisk.To this add oil and butter and mix, stir in both the essence.
4

Now add the flour mixture in 3 batches and mix with whisker donot over mix.Add the butter scotch essence and just mix with spatula.Pour the batter into the prepared cake tin and bake it for 25mins if golden brown and take a skewer stick inserted in the centre comes out clean. Cool completely and slice it For birthday cake you need 6 inches cake.
5

Keep the hand mixer blades, steel bowl, spatula in the refrigerator for 15mins before whipping.
6

In a large bowl, use hand mixer and whip cream and icing sugar until stiff peaks are just about to form, beat in colour, vanilla and butterscotch essence until peaks form. Make sure not to over beat, cream will then become lumpy and butter like.
7

Use pallet knife and spread the cream between two layers, apply the cream on the cake and make a smooth surface.For the dollops fill the piping bag fitted with any nozzle with whipped cream and make the design on the cake.