Butterscotch Cake

Ingredients

1 cup brown sugar

2 eggs, separated

4oz (115 grams) butter

Pinch of salt

1 tablespoon golden syrup

1½ cups self-raising flour

½ cup milk

½ teaspoon of cinnamon

Method

Cream butter and sugar.

Add egg yolks separately.

Stir in golden syrup and milk.

The add sifted flour, salt and cinnamon.

Whisk egg whites and fold in.

Back in a moderate oven (180°C or 160°C for fan forced) for about 40 minutes.

(RL: Not sure what sized tin – probably a greased 20cm one).

For Caramel Icing

2oz (55 grams) butter

1/3 cup of milk

2 cups of brown sugar

Place all ingredients in a saucepan, heat until boiling, stirring frequently.

Boil for 5 minutes without stirring.

Beat until thick enough to spread.

Cover cake quickly.

Vanilla (RL: likely 1 teaspoon) may be added when beating.

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Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024

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