In my family, we get to choose our own dinner and cake for our birthday. I tend to choose the same thing each year (most of us choose chicken schnitzel), although this year I decided on Beef Wellington (as we had chicken schnitzel a few days prior to my birthday dinner). For my cake I chose the cake I choose every year – a butterscotch surprise cake.
I love butterscotch, so this cake (as well as butterscotch puddings) are among my favourite. The cake consists of light and lovely vanilla cake, with a swirl or line of butterscotch in the middle.
It’s a little more difficult than the recipe suggests and my mum had to do a bit of experimenting to get the layering right. If there’s not enough cake on the bottom, the butterscotch sinks, and if there’s not enough on top, you can’t cover the butterscotch. Trying to spread a thick cake mix over a reasonably liquid butterscotch is quite difficult. My mum’s trick is to place 2/3rds of the cake mix on the bottom and level the top, then add the butterscotch and spoon the remaining cake on top, spreading gently and cautiously with a fork.
Let me know if you give it a go – it is my favourite!
Butterscotch Surprise Cake
Recipe from AWW Menu Planner No.5 1988
125g butter, softened
¾ cup castor sugar
2 eggs
¾ cup plain flour
½ cup self-raising flour
¼ cup milk
1 teaspoon vanilla essence
Butterscotch Filling
½ cup brown sugar, firmly packed
2 tablespoons custard powder
½ cup milk
2 teaspoons butter
1 egg
Note: Cake can be made up to 2 days ahead; store in an airtight container. This recipe is unsuitable to freeze or microwave.
Combine butter, sugar, eggs, sifted flours, milk and essence in large bowl of electric mixer, beat on low speed until combined, then on medium speed until smooth and lighter in colour.
Spread half the cake mixture into greased 20cm ring pan, pour butterscotch filling evenly over mixture, top with remaining cake mixture.
Bake in moderate oven 30 to 40 minutes, stand 10 minutes before turning onto wire rack to cool. Dust top with sifted icing sugar when cold.
Butterscotch Filling: Combine brown sugar and custard powder in saucepan and gradually stir in milk. Stir constantly over heat until mixture boils and thickens, stir in butter, cool 5 minutes, stir in egg, use while warm.
