Butterscotch Chiffon Cake
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Butterscotch Chiffon Cake

By May 26, 2018

A jiggle here, a wobble there.... and that’s what’s it’s all about.....
An exquisite golden beauty. I’m so much in love with chiffon cakes. Was meant to do a jiggle wobble video of the cake but totally forgot about in my excitement.
Super light , spongy, Airy and every synonym associated with lightness can be penned down.
I received some unique cake extracts from Fab Flavours and wanted to test their butterscotch extract in a chiffon cake. This n that and some experimenting here and there resulted in a gorgeous decadent beauty. Hmmm.... with the Harry Meghan wedding fever on the go now, I think this cake receives some love too.
My in-house critics have given big thumbs up. They’ve loved it. They are a very difficult lot to please, if I may say so.
And I APPROVE ….The best butterscotch sponge we have tasted.
A big Thankyou to Fab flavours. Can’t wait to try few more of their deliciousness. So what you waiting for, bake along!!!

Ingredients

Instructions

Get a 10 inch two piece tube pan ready, totally clean dry and grease proofed.
Ensure that the mixing bowls, spoons, spatula and whisks are thoroughly clean, dry and grease free.
Separate Egg Yolks and Whites into two large mixing bowls.
Preheat oven to 165 degrees C.
Sieve together cake flour, baking powder, baking soda and salt a few times and set aside.
Melt 150 grams butterscotch chips in 120 ml milk and set aside to cool. To this, add melted butter, oil and vanilla extract, mix well and set aside.
It is always better to gently warm the egg yolks and whites before you start whisking. But please make sure you do not over heat or you can very well have it as burji for ur dinner !!
Start whisking the yolks. After a minute, add 150 grams of brown sugar gradually and continue beating for 8 minutes till the mix is pale white and ribbony in consistency.
In another mixing bowl, start whisking the egg whites until it starts to foam, then add in the cream of tartar & give a thorough mix. Now start adding the other part of 150 grams brown sugar gradually. Beat on high speed till almost stiff peaks are formed. We do not want very stiff peaks, so be careful!
To the whipped egg yolks mix, add the flour mix alternating with oil & chocolate mix in three parts. Fold in with a spatula very gently, so that the mix is not deflated.
To this mix very gently fold in the egg whites with a rubber spatula, in three parts, till all the mix is uniformly mixed. Scoop out from the bottom, so that there is no unmixed flour lumps.
Pour the uniformly mixed final batter into the tube pan, level it, gently give a few taps and run a thin knife through the batter to break the air pockets.
Bake in a preheated oven for 60 to 70 minutes, until a wooden skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and cool it upside down on the tube pan supports completely for 1 to 1 ½ hours. After a complete cooling, run a thin knife through the side and the center piece, and push it out with the base from the tube. Now run the knife though the base and carefully remove the cake and place it on the serving dish. You need a very sharp serrated knife to cleanly slice this cake.
Reads complicated but looks great and tastes even better. Now let me hear back from you......

5 stars - based on 3 review(s)
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