MINIMALIST CAKE RECIPE RECIPES

Steps:

• Let the butter soften until it is mashable with a spoon.
• Combine sugar and butter together using a hand or electric whisk/beater. Whisk well until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Sift together the maida, salt and baking soda, ensuring no lumps.
• Gradually add this to the egg mixture, alternating with milk. Stop whisking and fold this mixture gently with a spatula until all the batter is fully incorporated and smooth. Do not over beat.
• Add vanilla essence and blend well.
• Take a cake tin and grease it with some butter or oil. Sprinkle some maida on a greased baking tin.
• Pour the prepared mixture into the tin and place it in the prepared pressure cooker over the pot holder/ring.
• Cover the cooker with the lid (without the gasket and weight).
• Bake on low flame for 50-60 minutes.
• To test, put in a knife, it should come out clean, showing that it is fully baked.
• Take it out and let it cool completely.
• Once cooled, invert the cake on a wire rack and let it cool fully before slicing it.

Steps:

• Preheat oven to 350°F. Grease and flour a 10 cup bundt pan. 
• Melt butterscotch chips in a microwave safe bowl at 50% for 30 seconds at a time until fully melted. 
• In a medium-sized bowl combine dry ingredients. Set aside. 
• In a large bowl, stir together melted butterscotch chips, pumpkin, oil, eggs, and vanilla until well combined. 
• Add flour mixture to wet mixture and stir until just combined. 
• Spoon mixture into prepared pan. Bake for 40-50 minutes until a knife or toothpick inserted in the center comes out clean. Check for doneness after 40 minutes. 
• Cool in pan on a wire rack for 30 minutes.
• Remove from pan and cool completely on wire rack. 
• Sprinkle with powdered sugar and serve with whipped cream.