Friday, November 4, 2011

Caramel Cake with Butterscotch Icing



This is the cake I baked for my dad's birthday a few days ago. We had an amazing time at home with my aunts and uncles and cousins, having a blast! Everyone loved this cake, especially my mom's sister, Geetha aunty, a culinary expert herself who still whips up mouthwatering dishes that are part of my fond childhood memories. Nowadays, when anyone asks me for recipes, I always refer them to this blog and airily say "check my blog/I'll post it on my blog"! So when she asked for this recipe, I promised to put it up here in no time-and so here it is-a surefire way to bake a decadently delicious, rich and moist buttery caramelly cake that will take your heart away!

This may not be the best looking cake I ever baked, thanks to baking it hurriedly on the morning of my dad's birthday, just before an outing, plus no natural light on account of the rainstorms here, and the brown sugar that just didn't melt as it should have and various other factors that just go to show that the baker is not at fault here...ha ha ha! Anyway, I hope to make it look better the next time I bake it, but basically my cooking funda is that if it tastes great, then looks don't matter...what do you say?

This is a hodgepodge from different places on the web and from TV shows (notably Jagee's Cookbook and Faji's Hot Pot). You can mix and match and experiment with it.

For the cake:
  1. 1/2 cup sugar + 1/2 cup water for the caramel syrup
  2. 1/2 cup powdered sugar
  3. 100 g butter
  4. 5 eggs
  5. 1/4 cup condensed milk
  6. 1 cup all purpose flour (maida)
  7. 1 teaspoon baking powder
  8. 1 teaspoon soda bicarbonate
For the icing:
  1. 1 cup brown sugar (demerrara sugar)
  2. 1 cup icing sugar
  3. 3 tablespoon butter
  4. 3 tablespoon milk
For the caramel syrup:
  • Heat a nonstick pan and put in the half cup sugar. Leave it to simmer on a very low flame. Do not stir.
  • When it becomes syrupy brown, add half a cup of boiling water into it (while still simmering on a very low flame). Now stir it or twirl the pan around and take it off the flame. Keep aside.
For the cake:
  • Sieve the all purpose flour with the baking powder and baking soda and keep aside.
  • In a mixing bowl, break the 5 eggs and beat with the electric beater until it forms soft peaks.
  • Take another mixing bowl and tip in the powdered sugar and butter. Beat with an electric beater until it becomes soft and fluffy.
  • To this, add the condensed milk and beat again (1 more minute).
  • Now add half the egg mixture and beat again (1 more minute).
  • Add the flour to this and mix with a wooden spoon (do not use the electric beater after you've added the flour).
  • Add the remaining half of the egg mixture and the prepared caramel syrup and mix everything until well combined.
  • Preheat your oven to 180 C.
  • Prepare your cake tin, either by brushing with butter, dusting with flour, or lining with butter/parchment paper.
  • Pour the batter into the tin and bake in the oven at 180 C for 30 minutes (please note that this depends on your oven-check the cake 5 minutes sooner or later).
  • Test with a tester/toothpick to see if the cake is done. If it comes out clean, with no crumbs attached, time to take the cake out!
  • When the tin is cool, remove the cake and transfer to a plate.
For the icing:
  • Heat a nonstick pan, add the butter.
  • When it melts, add the brown sugar. Make sure it melts fully.
  • Now add the milk and mix well. Take off the flame.
  • Then add the icing sugar and mix again.
  • When the cake is cool and the icing is cool, you could either spread this on top of the cake and sides (or just let it drizzle down the sides like I did). You could also cut the cake into two halves horizontally and spread the icing like a sandwich spread on one half of the cake, putting the other half on top, and using the remaining icing to decorate the top and sides of the cake.
Psst....if you are the artistic type, go ahead and decorate the cake with icing flowers and whatnot!
Enjoy with family and friends!

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