My Timeless White Cake With Finger Licking Good Butterscotch Sauce

What is it with the weekend and deserts? Whenever the weekend approaches I get a sudden urge for making a desert of some sort. Nothing necessarily very fancy, just something different to bite on. It must go with the fact that, for the rest of the week, I’m not really interested in anything sugary… or maybe because my husband is such a fan of the white granules!!

This cake is an absolute classic. When I was a kid, my favorite activity was baking – instead of playing with dolls – and I used to make this easy white cake all the time. It’s a timeless cake that will never go out of style. You can dress it up any way you feel like; with fruits, coulis, chocolate… whatever suits your taste.

This version of the cake was made for a bunch of friends. I don’t know if it was because of the influence of alcohol or because of it was simply so good, but the cake got completely eaten, even if some people started out by eating only a small piece.

If what you want is a true sugar rush, this, my friends, is your perfect drug!!

TIMELESS WHITE CAKE WITH BUTTERSCOTCH SAUCE

Make 12 servings

INGREDIENTS

Cake

½ cup butter

1 cup sugar

2 eggs

1 tsp vanilla extract

2 ½ tsp baking powder

1 ½ cups all-purpose flour

¼ tsp salt

¾ cups milk

Sauce

½ cup sugar

½ brown sugar

2 tbsp golden corn syrup

¼ Scotch

¾ cup 35% cream, hot

¼ cup salted butter, cubed

1 tsp vanilla extract

PREPARATION

Cake

Preheat your oven at 350˚F.

In a bowl, beat the butter, sugar and 1 egg at a time. Beat thoroughly for about 5 minutes, until the mix is a pale yellow. Add the vanilla. Slowly add the dry ingredients alternating with the milk.

Pour the cake mixture in a greased cake mold. Cook in the oven for about 40-45 minutes or until nothing stick to a toothpick when you stick it in the cake.

Sauce

In a heavy saucepan, bring the sugar, brown sugar, corn syrup, and the Scotch to a boil, stirring to dissolve the sugar.

Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 121˚C (250˚F).

Remove the saucepan from the heat and gradually stir in the cream. Stir in the butter and vanilla, whisking until the sauce is smooth. Let cool. Store in an airtight container at room temperature.

Note: It may happen that the butterscotch sauce hardens on contact with the cream. If so, return the saucepan on the stove and stir over medium heat until it dissolves.