Eggless Butterscotch Cake is a buttery soft, yummy cake made by baking a blend of butterscotch flavoured flour, butterscotch cookies, butter and sugar. Eggless Butterscotch Cake is a baker’s joy & taster’s delight that could be made in minutes & gets over in minutes. Eggless Butterscotch Cake Recipe with step by step pictures.
Last week when I went to Nilgiris I saw packs of Butterscotch chips and that reminded me of mittus sudden craze for butterscotch flavour so with no further thoughts got a pack of it and picked up the essence too.I have already tried Butterscotch Cake that was with eggs so thought to try a eggless version.I wanted to put it simple so repeated the same recipe that I tried already with minor modifications.,the cake came out so soft, I shared it with mittus friend and they loved it too and asked for the recipe.
More related recipes:
You can see how soft the cake is.Cool down completely before slicing.
If you have any more questions about this Eggless Butterscotch Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Eggless Butterscotch Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Eggless Butterscotch Cake
Ingredients
Mix 1:
- 1 and 1/2 cups maida
- 1 tsp baking powder
- 1/2 cup butterscotch chips
Mix 2:
- 1 cup sugar
- 1/8 cup oil
- 1/8 cup melted butter
- 1 tsp butterscotch essence
- 1/2 cup water
Mix 3:
- 1/2 cup thick curd
- 1 tbsp vinegar
- 1/2 tsp baking soda
Instructions
-
Measure and take maida and baking powder in a mixing bowl, whisk it well. Set aside.
-
In another mixing bowl take sugar. Add water, oil and melted butter.
-
Then add butterscotch essence. Whisk it well and stir till sugar dissolves completely, set aside.
-
Now take thick curd in another mixing bowl, add baking soda and vinegar to it.
-
Wait till it becomes frothy. Now add this to oil-water-sugar mixture (Mix 2). Whisk well.
-
Now add flour little by little and keep whisking. Whisk well so that there are no lumps, it will form a creamy flowing batter.
-
Now coat butterscotch chips with a tsp of flour and then add. Mix once with a spatula.
-
Now grease the loaf pan with oil, then sprinkle flour and tap off the excess flour.
-
Pour the batter into the prepared tin and top with butterscotch chips.
-
Bake in preheated oven at 180 deg C for 45-50 mins or until a tooth pick inserted in the center of the cake comes out clean , you can also see the golden top.
-
Cool down completely at least for 30mins then invert to de-mould. After that leave for 30mins, then slice.
-
Enjoy Butterscotch Cake!
Notes
- The only mistake I did was : I forgot to coat the chips with flour so most of the chips sinked to the bottom. So I highly recommend mixing butterscotch chips with a tsp of flour.
- The batter is not advisable to rest, just mix and bake it immediately. So plan it accordingly such that you bake the entire batter in a single batch.
- You can add any chopped nuts of your choice.
- I used homemade yogurt.
- You can replace butterscotch essence with vanilla essence if you prefer.
- Use active baking soda which shows by foaming up immediately when you add it to curd.
Nutrition
Eggless Butterscotch Cake Recipe Step by Step
- Measure and take maida and baking powder in a mixing bowl,whisk it well.Set aside.In another mixing bowl take sugar.
- Add water,oil and melted butter.
- Then add butterscotch essence.Whisk it well and stir till sugar dissolves completely, set aside.
- Now take thick curd in another mixing bowl,add baking soda and vinegar to it.
- Wait till it becomes frothy.Now add this to oil-water-sugar mixture(Mix 2).Whisk well.
- Now add flour little by little and keep whisking.
- Whisk well so that there are no lumps, it will form a creamy flowing batter.Now coat butterscotch chips with a tsp of flour and then add(I forgot it but recommend coating with flour to avoid sinking to the bottom).
- Mix once with a spatula.Now grease the loaf pan with oil,then sprinkle flour and tap off the excess flour.Pour the batter into the prepared tin.
- Top with butterscotch chips and Bake in preheated oven at 180 deg C for 45-50 mins or until a tooth pick inserted in the center of the cake comes out clean , you can also see the golden top.Cool down completely atleast for 30mins then invert to demould.After that leave for 30mins,then slice.
Cool down and store in airtight container.
Expert Tips
- The only mistake I did was : I forgot to coat the chips with flour so most of the chips sinked to the bottom.So I highly recommend mixing butterscotch chips with a tsp of flour.
- The batter is not advisable to rest, just mix and bake it immediately.So plan it accordingly such that you bake the entire batter in a single batch.
- You can add any chopped nuts of your choice.
- I used homemade yogurt.
- You can replace butterscotch essence with vanilla essence if you prefer.
- Use active baking soda which shows by foaming up immediately when you add it to curd.
The post Eggless Butterscotch Cake Recipe appeared first on Sharmis Passions.
from Sharmis Passions https://ift.tt/7U5Vrzj
via KITCHEN MASALA
No comments:
Post a Comment