Butterscotch Genoise
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
A moist and flavorful sponge cake infused with the warmth of butterscotch, perfect for dessert or snack.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter, softened
- 2large eggs
- 100 mlbutterscotch syrup
- 100 mlheavy cream
- 20 gunsalted butter, melted
- 1 gsalt
- 2 gbaking powder
- unsalted butter, for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm x 10cm x 5cm baking tin. Line the bottom of the tin with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Whisk until the mixture is well combined and slightly aerated.
- 3
In a large bowl, whisk together the softened butter and eggs until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Add the melted butter, butterscotch syrup, and heavy cream to the bowl and whisk until well combined.
Tip: Make sure to scrape down the sides of the bowl for an even mixture.
- 5
Gradually add the dry ingredients to the wet ingredients and whisk until just combined.
Tip: Do not overmix the batter.
- 6
Pour the batter into the prepared baking tin and smooth the top.
Tip: Make sure the batter is evenly distributed and the top is smooth.
- 7
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check the cake frequently during the last 5 minutes of baking.
- 8
Remove the cake from the oven and let it cool in the tin for 5 minutes.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: Make sure the cake is completely cool before serving.
- 10
Once the cake is cool, you can serve it as is or dust it with powdered sugar for extra flavor.
Tip: Optional, but highly recommended!
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