Thursday, 22 August 2013
Grandmas baked the best
One of my favourite recipes is Doncaster Butterscotch Cake - a sponge sandwich cake recipe based on Grandma's Victoria Sandwich Cake which I baked to celebrate one of Doncaster's famous products, Doncaster Royal Butterscotch.
Grandma Abson’s Doncaster Butterscotch Cake
3 eggs & their weight (= approx 6oz /175grams)in
6 oz /175g Butter
6oz/175g soft brown sugar
60z/175g self raising flour(sieved)
Preheat the oven to 180°C, 350°F, Mark 4. Line the bases of 2 x 20cm/8 inch sandwich tins with non-stick baking paper. Cream the butter and sugar together until fluffy. Beat the eggs and add a little at a time, adding a dessertspoonful of sieved flour with each egg. Fold in the remaining flour. Divide the mixture between the 2 cake tins and bake for about 20-25 minutes until the cakes start to shrink from the sides of the tins and a cake skewer inserted into the centres comes away clean. Place on a wire rack for 10 minutes, then turn the cakes out onto the rack and leave until cool.
Butterscotch Butter Cream Filling
3 oz (75g) butter
3 oz (75g) soft brown sugar
3 oz (75g) Icing sugar
Milk to mix
Butterscotch chips for decoration
Cream the butter and icing sugar. Add the milk. Cover one cake with the filling. Then place the other cake on the top. Dust the top with icing sugar and sprinkle the butterscotch chips over the top.