Tuesday, 5 June 2012

Vanilla Cake with Butterscotch Frosting (Eggless)

Vanilla Cake with Butterscotch Frosting (Eggless)
This cake is special for two reasons, it was made to celebrate my sister-in-law’s birthday and secondly, this was really my first attempt at cake decoration. My wee one had been watching me decorate and could not wait for his aunt to arrive and cut the cake, although he said he wants to cut the cake no matter whose birthday it was. I was trying to take extra care and improve on the final product so this time I chose to go for ‘cake flour’ instead of just plain flour. I do not get cake flour here so decided to make my own by substituting two tablespoons of plain flour with corn flour for every cup of flour. You could use just plain flour but it is said that the starch in the cornflour gives better texture to the cake. I searched online quite a lot to get hold of good frosting recipes that were eggless and chose a butterscotch frosting. I could have made it a bit thinner so it was a bit more creamier once well set but it was ok the way it came out too.

2 ½ (minus 4 tablespoons) cups all purpose flour
4 tablespoon cornflour (skip if using 2.5 cups of flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 tin condensed milk (397g tin)
2 tablespoon vinegar
2 tablespoon vanilla essence
½ cup melted butter
2 pinch salt

If you wish to make your own cake flour then remove four tablespoon of flour and replace that with four tablespoon corn flour. Sift the two together atleast twice. If you wish to use only all purpose flour, then just take 2 ½ cups of the flour

Sift the flour together with baking powder, baking soda and couple of pinches salt

Make a well in the centre and add the condensed milk, vanilla essence, melted butter and about a cup of water. Mix until just combined, do not overmix

Add the vinegar and mix very briefly. Quickly transfer to a baking paper lined cake tin, give it a few gentle taps to get rid of excess air bubbles and bake in preheated oven at 180degC. Baking time would be between 25 to 35 minutes depending on oven. Check if done by inserting a skewer in the middle and see if it comes out clean.

Cool the cake in the tin for five minutes and then transfer to cooling rack

Allow it to cool completely

Butterscotch frosting:
350g icing sugar
75g butter
25g soft brown sugar
3 tablespoon milk

Put the butter, brown sugar and milk in a bowl and double boil until sugar and butter are melted

Take off the flame and add the icing sugar and mix well. This consistency was ok for me to use as frosting, if you are using as icing, add little bit more water and use.

Spread it evenly on the cake once the cake is completely cool. I cut the top crust of the cake so it is more uniform.

Then put icing as desired. I just followed the icing sugar packet instruction. I also melted some chocolate with couple of spoons milk to drizzle on top.