This cake saved the birthday party. Despite its look, it is soft and fluffy and the butterscotch sauce with the almonds tasted yummy.
In my previous post, I find the Dark and White Chocolate cake unsatisfactory.
I saw this recipe just the day before the party and immediately I wanted to try it and baked it in the morning before the party.
Recipe adapted from: The Cake Slice Bakers- Butterscotch Cream Cake Roll-Up.
Prepare the yummy butterscotch sauce and let it cool. There will more than enough for this cake. I just use the sauce as it is without the whipping cream.
Prepare the cake:
Dry Ingredients: Mix together 1 cup cake flour (I use plain flour), 3/4 cup sugar, 1 tsp baking powder and 1/2 tsp fine salt.
Wait till the cake is cooled before assemblying
Cut the the cake into 4 equal slices cutting through the baking paper as well.
Rolled the cake like a swiss roll.
Continue with the 3rd and 4th layers, joining them together neatly as possible.
It was a tall cake and the cake was served with no further embellishment so that the rolls with the almonds are visible.
Maybe I could cut the cake lengthwise instead so that the finished cake will be shorter yet bigger (ie more rolls?). I could also use a bigger baking tray so that the layers were thinner, the cake would look more petite instead of so crusty. I could also finish the sides of the cakes with some Butterscotch Buttercream perhaps? Next time....soon?
However it was delicious, soft and fluffy with the butterscotch sauce (slightly saltish and sweet) and nutty with almonds.
Have a great weekend.