Butterscotch Chiffon Cake | Butterscotch Cake Recipe | Homemade Butterscotch Sauce | Bake and Toss
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- Опубліковано 19 лип 2021
- Butterscotch sauce is one of the most delicious recipes you can make yourself. This Butterscotch Chiffon Cake is airy, bouncy, and lightly sweet butterscotch flavored. It is a great base for decorating. Simply frost this cake with whipped cream and it tastes delicious.
Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)
Ingredients :
Butterscotch sauce:
200g sugar
60g unsalted butter
300ml whipping cream
Cake (6x3 inch loose bottom pan):
50g (1/3 cup + 2 tsp) cake flour
1 tsp corn starch
30g (2 tbsp + 1/4 tsp) vegetable oil
50ml (4 tbsp) butterscotch sauce
20ml (1 tbsp + 1 tsp) milk
3 egg yolks
3 egg whites (eggs with shell weight 52-60g each)
1/2 tsp vinegar or lemon juice
50g (1/4 cup) sugar
6 inch cake : Preheat the oven to 160C and bake for 38 mins
Cake (8x3 inch loose bottom pan):
100g (1/2 cup + 5 tbsp) cake flour
2 tsp corn starch
60g (1/4 cup) vegetable oil
100ml (8 tbsp) butterscotch sauce
40ml (2 tbsp + 2 tsp) milk
6 egg yolks
6 egg whites (eggs with shell weight 52-60g each)
1 tsp vinegar or lemon juice
100g (1/3 cup + 2tbsp) sugar
8 inch cake : Preheat the oven to 160C and bake for 76 mins
Check out my other chiffon cake recipes here:
Vanilla Chiffon Cake : • Soft Vanilla Chiffon C...
Chocolate Chiffon Cake : • No Fail Chocolate Chif...
Red Velvet Chiffon Cake : • How To Make Red Velvet...
Carrot Chiffon Cake : • Carrot Chiffon Cake | ...
Cream Cheese Chiffon Cake : • Soft Cream Cheese Chif...
Tips and Notes:
1. Beat your egg whites to stiff peaks - Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Once your egg whites reach stiff peaks (a tip that points straight) STOP. You don’t want to over-beat your egg whites. They could possibly break the meringue and will be harder to fold later.
2. Do not let the meringue hang out too long after it is whipped to the right consistency. The longer the meringue is left out, the faster it looses its consistency. That is it will deflate and separate. So once you prepare the meringue, fold it immediately into the rest of the ingredients and bake the cake as soon as possible for perfect results.
3. Fold in stages - Start by folding in only 1/3 of the meringue into your egg yolk batter to lighten the density of the batter, making it easier to combine the rest. Then fold in the remainder of the meringue in two equal parts using an under-and-over motion with your rubber spatula. Be gentle so you maintain as much of the air bubbles as possible.
4. Use a loose bottom pan for baking Chiffon Cake. This is very important. Spring form and normal cake pans do not give that perfect finish and also it is very difficult to remove the cake after it bakes as we aren't greasing the cake pan. Loose bottom pans provide perfect air circulation after the cake is inverted to cool down.
5. Do not grease your loose bottom pan - The batter needs to be able to stick to the sides of the pan to help it rise to its maximum height.
6. Cool upside down - As soon as you remove it from the oven, flip the cake over and cool it upside down in the pan to prevent it from collapsing. The reason is the structure of the cake crumb is not stable until it’s completely cooled. Flip it over two glasses like I did.
7. Cake flour - It’s best to use cake flour for the most tender and soft chiffon cake. Cake flour is bleached and has very low protein content. If you cannot find cake flour, simply check the ingredient list on the flour package. If it is between 3-5g you can use it to bake chiffon cake. Some brands do not label them as cake flour. At times they are called as pastry flour but remember to check the protein content. This is most important thing to look for.
8. If you are using large eggs, weigh them prior to use. Meringue to flour ratio needs to be correct.
9. Do not over fill the cake pan full. Leave a gap of 3cm above so that the cake can rise to fit the cake pan.
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Credits:
Music by Relaxing Music - [No copyright] | Piano Music
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#butterscotch #butterscotchchiffoncake #bakeandtoss - Навчання та стиль
You are my chiffon cake expert!!!!!
Thank you! Great to hear that 🤗
All about cheesecake tutorial please. From baked to no bake, with gelatin, and how to flavor it with different kinds of chocolates and fruits. Hope that’s not too much. Thank you for your amazing tutorials. :)
Sure Maria! I will try to look into those recipes. Thank you for watching and supporting! 🤗
@@BakeandToss yay
Hi pls upload an eggless version of this
Hi Dipali! Chiffon cakes aren't eggless. Will try a eggless sponge cake.
Can I know why dint you add baking powder..Taking little help from baking powder makes some difference I feel.texture is little gummy kindof and sweetness is very mild..can u let me know wat the reason for gummy texture.my other chiffons aren't like this they were so airy perfect crumb
Hi! Chiffon Cakes do not use baking powder, meringue gives the cake the fluffiness and rise. It is very important meringue is stable and has stiff peaks once you whip it. Also the meringue needs to be gently and evenly folded into the rest of the ingredients else it will deflate and the cake will not be airy. Gummy texture rises when the meringue is unevenly mixed. If you find the sweetness is less, you can increase sugar by adding extra 10-20g. Hope this information helps you. 😊 Thank you for reaching out!