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Main Course

Vanilla Butterscotch Cake

Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.

Ingredientsfor 6 servings

Eggs : 5 nos
Plain flour : 10 tsp
Corn flour : 2 tsp
Baking Powder : 1 tsp
Sugar : 10 tsp — powdered
Vanilla milk shake powder : 50 gm
Milk : ½ Cup
Whipping cream : 100 gm
Butterscotch milk shake
Or Ice cream powder : 50 gm

Preparation

Step 1
Beat the eggs with sugar.
Step 2
Mix the vanilla powder with milk and give it a good stir without any lumps. Add this to the batter and whip well.
Step 3
In a bowl, sift together plain flour and corn flour together with baking powder.
Step 4
Fold this to the batter and transfer to a deep vessel, cook on low heat for about 25 - 35 minutes.
Step 5
Place the small cake over the other with some whipping cream in between( optional ).
Step 6
Enter Step.
Step 7
Mix the whipping cream with butterscotch powder and whip them together with ½ cup of milk until its thick enough. Decorate the cake with this.

Tip

When working with jaggery, always melt and strain it first. Even the best quality jaggery has some grit that needs to be removed.

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