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  • BUTTERSCOTCH pudding WHIP CREAM cake

    1 vote
    BUTTERSCOTCH pudding WHIP CREAM cake
    Prep: 15 min Cook: 30 min Servings: 10
    by Foodessa
    345 recipes
    >
    Flavours of caramel, cinnamon, vanilla and orange zest all blended with whipped cream. Although, I based this cake on Rose Levy Beranbaum’s recipe, I absolutely thought it essential to put my signature on it. Giving it another flavour was going to be my goal. A little amateur chemistry with a little character and this is what I came up with.

    Ingredients

    • . > (American / Metric measures) <
    • . 2 cups (300 gr) A.P. flour
    • . 2 tsp. (10 ml) baking powder
    • . 1/2 tsp. (2.5 ml) salt
    • . 2 tsp. (10 ml) ground cinnamon
    • . 1 pkg. (6 serving size) Butterscotch pudding mix
    • .
    • . 2 large eggs (room temp.)
    • . 1 tbsp. (15 ml) vanilla extract
    • .
    • . 1/2 cup (105 gr) white sugar
    • . 1/4 cup (55 gr) brown sugar (packed)
    • .
    • . 1-1/2 cup (375 ml) 35% whipping cream
    • .
    • . 1 large orange (finely zested)
    • . 2 tsp. (10 ml) white sugar (as sprinkle)

    Directions

    1. . Grease and flour a 10 in. (26 cm) dark fluted Tube or Bundt cake pan. Pre-heat oven to 350F/180C/Gas4. Position rack on 2nd level from the bottom of the oven.
    2. . In a medium bowl, sift together all the dry ingredients. Set aside.
    3. . In a small bowl, hand whisk the eggs and the vanilla extract. Set aside.
    4. . In another medium bowl, whisk the whipping cream with an electric beater, preferably with whisk attachment. First set the speed on low to start the process. Afterwards, gradually raise the speed to medium-high until stiff peaks appear without over beating so to avoid it turning to butter.
    5. . ASSEMBLY: Continuing with the electric beater on medium-high, gradually add the egg mix, followed by gradually adding the sugars. Beat for about 30 seconds. Now, with a spatula, slowly fold the flour mix, as well as the zested orange into the whipped cream mix until all traces of flour disappear.
    6. . BAKE: Scoop up the batter and place into the cake pan. With a spatula, lightly press down while smoothening the surface. Also, tap the cake pan a few times in order to release any possible air pockets. Sprinkle with the extra sugar for a much desired crust. Bake for 30 minutes for a dark pan and 35 minutes for a lighter pan.
    7. . SERVE: Once the cake is cooling (about 10 minutes) on a metal rack, you will notice the cake pulling away from the sides which means it’s ready to un-mold. With a thin spatula or dull knife, loosen the cake and invert it onto a plate and then invert again onto a decorative platter. Cool completely before serving. Can also be served with a drizzle of fancy butterscotch sauce.
    8. . This cake also freezes very well if you happen to have some leftover. Keeps well on the counter with a cover left slightly ajar for up to two days.
    9. . Happy baking and flavourful wishes...FOODESSA.com

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