Thursday, October 3, 2013

ROLLED CAKE WITH BUTTERSCOTCH



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.

Beat  4 egg yolks together with 1/2 cup oil,  1/4 cup  water and 1 tsp vanilla essence.
6 egg whites were whisked separately with 1/4 cup sugar and 1/4 tsp cream of tartar  till firm  and glossy.

Mix the dry ingredients with the egg yolk mixture till smooth
Fold in the egg white. Bake at 180C for 15-20 minutes.
Wait till the cake is cooled before assemblying

Do use a 16" tray as stated and line with greaseproof baking paper and grease well.   I do not have one and  used this 14" tray as a result the cake was rather thick.
Cut the the cake into 4 equal slices cutting through the baking paper as well.  

Lift off one layer.  Trim the edges to try get neat cake.  Spread butterscotch sauce (butterscotch cream if using) on cake and top with toasted almonds slices.

Rolled the cake like a swiss roll.

Ta-ta .... stack the roll in the centre of cake board.

Do the same for the 2nd layer. This time instead of rolling it, carefully lift it and join it to where the first roll end. Press it tightly if possible.

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. 

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