Butterscotch Surprise Cake
Servings: 6 -8
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Ingredients
- 125 gms Unsalted Butter - softened
- 3/4 cup Castor sugar refer notes for substitute
- 2 Eggs @ room temp
- 3/4 cup Plain flour
- 1/2 cup Self-raising flour refer notes for substitute
- 1/4 cup Milk
- 1 tsp Vanilla essence
Butterscotch Filling
- 1/2 cup Brown sugar firmly packed
- 2 tbsp Custard powder
- 1/2 cup Milk
- 2 tsp Unsalted butter 10 gms approx
- 1 Egg @ room temp
Instructions
- Preheat oven at 180 C, 10 mins before baking.
- Butterscotch Filling:
- Combine brown sugar and custard powder in saucepan and gradually stir in milk. Stir constantly over heat until mixture boils and thickens, stir in butter. Remove from fire and cool 5 minutes, stir in egg, use while warm.
- For the Cake
- Combine butter and sugar, till it's creamy. Add eggs one at a time. Add sifted flours and mix well. Add milk and V.essence and mix well, until the batter is smooth and lighter in colour.
- Spread half the cake batter into greased 20cm ring pan, pour butterscotch filling evenly over mixture, top with remaining cake mixture.
- Bake in preheated oven for 30 to 40 minutes, stand 10 minutes before turning onto wire rack to cool. Dust top with sifted icing sugar when cold.
Notes
Substitution for self raising flour - to get 1 cup self-raising flour, add 1½ tsp baking powder+ ¼ tsp salt to 1 cup all purpose flour.
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.
If you dont have a ring tin, you can use a regular round tin to bake this cake.
Make sure the butterscotch custard is thick, otherwise it will be difficult to spread the top layer of the cake.
You can see in the main picture that custard is at the bottom of the cake, but as per the original recipe, it's supposed to be on the top part. I got a bit impatient while making the custard and didnt wait it to be thick, I guess that's why it got settled on the bottom of the cake.
You can store this cake @ room temp for 2-3 days in an airtight container. My cake was ready in 35 mins.
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.
If you dont have a ring tin, you can use a regular round tin to bake this cake.
Make sure the butterscotch custard is thick, otherwise it will be difficult to spread the top layer of the cake.
You can see in the main picture that custard is at the bottom of the cake, but as per the original recipe, it's supposed to be on the top part. I got a bit impatient while making the custard and didnt wait it to be thick, I guess that's why it got settled on the bottom of the cake.
You can store this cake @ room temp for 2-3 days in an airtight container. My cake was ready in 35 mins.
