Ingredients

The following ingredients have 7 Servings
  • For Cake
  • All Purpose Flour (Maida) - 1 cup
  • Baking Powder - 1 tsp
  • Baking Soda - 1/8 tsp
  • Salt - a pinch
  • Sugar - 1/2 cup
  • Eggs - 3
  • Oil - 1/2 cup
  • Milk - 2 tbsp
  • Vanilla Essence - 1 tsp
  • Butterscotch Essence - 1 tsp
  • For Butterscotch Sauce
  • Sugar (White or Brown) - 1/2 cup
  • Butter - 1/4 cup
  • Cream (or Milk) - 1/2 cup
  • Salt - 1/8 tsp
  • For Praline
  • Sugar - 3/4 cup
  • Butter - 1 tbsp
  • Chopped nuts (Almonds & Cashews) - 1/2 cup
  • Salt - 1/8 tsp
  • For Sugar Syrup
  • Sugar - 1/4 cup
  • Water - 3/4 cup
  • For Icing
  • Whipping Cream (Sweetened Non-dairy) - 1.5 cups
  • Yellow Food Colour - 3-4 drops

Instruction

  • To Make Cake
  • Mix the dry ingredients in a bowl - maida, baking powder, baking soda and salt. Sift it a couple of times and keep aside.
  • In another bowl, take the egg whites and whip it. Powder the sugar and whip it with the whites.
  • Add the egg yolks one by one and beat with this. Also beat the oil.
  • Finally mix the vanilla essence and butterscotch essence.
  • Mix the sifted dry ingredients with the wet mix. Add the milk too.
  • Using a spatula mix till everything comes together.
  • Prepare a 7" cake pan and bake it in a 180degree oven for 30 minutes. Alternatively you can divide the batter into 2 or 3 pans and bake thin cakes. I have baked 2 cakes in seperate 7" pans.
  • Let the cakes cool down completely before frosting.
  • To Make Butterscotch Sauce
  • Take the sugar in a sauce pan. Melt it and let it boil till it turns golden brown.
  • Add butter and mix with the caramel. Switch off.
  • Add the cream and mix together. Add a little sauce also to balance the taste.
  • Butterscotch is ready. You can strain it if needed. Cool it.
  • To Make Praline
  • Take the sugar in a pan. Melt it and let it caramelize.
  • Add butter, salt and mix with it.
  • Mix in chopped nuts with this.
  • Immediately transfer the mixture onto a butter paper. Cool it.
  • After it cools, crush it roughly and keep this praline ready.
  • To Make Sugar Syrup
  • Melt the sugar with water in a sauce pan. Cool and keep this aside.
  • To Make Whipped Cream
  • Take the cream in a chilled bowl. Whip it using an electric blender for 5 minutes.
  • Add 1 tbsp of the prepared butterscotch sauce and yellow food colour with this.
  • Whip this again till stiff peaks are formed. Keep it in the fridge till it is ready to use.
  • To Assemble the Cake
  • Take a slice of cake on a cake board or cake stand. I had baked 2 thin cakes, so i took the first cake.
  • Apply some sugar syrup over the cake.
  • Spread some butterscotch sauce all over.
  • Apply a thick layer of the whipped cream all over. Sprinkle the praline all around.
  • Place the second cake layer and repeat the same process.
  • Finally apply the whipped cream all around the cake.
  • Decorate with the extra praline, butterscotch sauce and sprinkles.