INGREDIENTS :
Eggs 15 nos
Sugar 1/2kg
Flour 1/2kg
Cake gel 40gms
Vanilla essence 20ml
Whip cream 500gms
Chef of the day: “Today is the best i will ever be …..“
and this ‘Today’ will be everyday (B. ANUSREE YADAV, BHMCT 2nd sem)
PROCEDURE :
1. BUTTERSCOTCH SAUCE :
a. Caramelize the sugar & add butter.
b. Add the cream to the mixture & cook it until smooth sauce (spoon coating consist)
2. SPONGE :
a. Whip the eggs until stiff peaks by adding sugar to it.
b. Fold in the flour gently & add some oil to the mixture.
c. Grease a tray , pour the mixture & bake at 1800 C for 30 min.
d. Cool it on wire rack after baking.
3. CAKE LAYERING :
a. Slice the sponge into 3 layers & sprinkle flavored sugar for the moisture.
b. Layer the cake with butterscotch chips , sauce & whipped cream.
c. Finish the cake with butterscotch glaze & butterscotch chips.
d. chill it before serving.