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Eggless Butterscotch Cake is a soft and moist cake with layers of buttterscotch flavoured whipped cream, homemade sauce and praline for texture. Eggless Butterscotch Cake Recipe - Ingredients. Butterscotch Eggless cake is unique recipe of vegetarian people.
Eggless Butterscotch Cake is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It's appreciated by millions daily. Eggless Butterscotch Cake is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have eggless butterscotch cake using 25 ingredients and 9 steps. Here is how you cook it.
Ingredients needed to serve Eggless Butterscotch Cake:
- Cake Base
- 1 cup all-purpose flour or maida
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 3/4 cup curd
- 3/4 cup powdered sugar
- 1/3 cup oil
- Little less than 1/4 cup milk
- 1 tsp butterscotch essence
- Sugar Syrup
- 2 tbsp sugar
- 2 tbsp water
- Butterscotch sauce
- 1/4 cup brown sugar or normal sugar
- 2 tbsp salted butter (if unsalted butter, add some salt) at room temperature)
- 1/4 cup fresh cream
- Butterscotch Praline
- 1/4 cup almond
- 1/3 cup sugar
- 1 tbsp salted butter (if unsalted, add some salt) at room temperature)
- Whipped Cream Frosting
- 3/4 cup heavy whipping cream
- 2 tbsp sugar
- 1/4 tsp butterscotch essence
Preparation of eggless butterscotch pastry: Step by step procedure. Instead of butterscotch you can add any kind of flavor to the cake. Making egg free cakes shouldn't be a problem anymore. Eggless Butterscotch Cupcakes Recipe with step wise pictures.
Directions to serve Eggless Butterscotch Cake:
- Cake Base: Preheat oven at 350 F. In a bowl, add all-purpose flour, salt, baking powder, baking soda and give it a quick mix. Keep aside.
- In a mixing bowl, add curd and sugar and whisk it together until it is mixed. Add in oil little by little and keep whisking continuously. Add in milk and whisk it. Finally add butterscotch essence and give it a quick whisk. Don’t over whisk. Just do it until everything gets mixed. Transfer it to 6 inch baking pan and bake it in the preheated oven for 30-40 mins.
- Sugar syrup: Boil water and mix it with sugar. Keep it aside
- Butterscotch sauce: Heat a pan in medium flame, add sugar. Let the sugar starts melting. Until then do not stir it. When it starts melting, mix it and afterwards stir it a bit often.
- Once the sugar melted completely add the butter and stir it continuously. Once mixed, add cream little by little and keep stirring. Once it’s mixed switch off the flame and let it cool. Transfer it to a piping bag and keep aside.
- Butterscotch Praline: Grease a plate with ghee and keep it aside. Dry roast almonds for few mins. Cool it and crush it using a mortar pestle or mixer grinder.
- Heat a pan and add sugar. Once the sugar melted completely add the butter and stir it continuously. Once it is mixed add crushed almonds and give it a quick mix and switch off the flame. Immediately pour it in the greased plate and flatten it. Let it cool down completely. Once it is cooled break it into pieces and put them into a ziplock. Crush it using a rolling pin.
- Whipped Cream Frosting: Beat heavy whipping cream along with sugar and butterscotch essence until it becomes creamy. Do not overbeat.
- Decoration: once the cake base is ready cool it and cut it into 2 pieces. Add some whipped cream on first layer and level it. Add some praline crunches. Cover with other layer and repeat. Pour the sauce on the edges of the cake.
Super delcious and moist cupcakes which has a hint of butterscotch flavour and taste so delicious. This recipe can be served without. Eggless butterscotch cupcakes recipe - easy to make, no-fail butterscotch cupcakes made without eggs. This gives the enough butterscotch flavor with perfect amount of sweetness. The cake is my eggless vanilla cake recipe, topped with butterscotch chips and the inside.
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