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Krimpets
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5 from 1 vote

Krimpets

Home made krimpets.
Course Dessert
Cuisine American
Keyword butterscotch, cake, krimpet, tastycake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 Krimpets

Ingredients

Cakes

  • 1 1/4 cups All Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 2 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 1/4 cup Vegetable Oil
  • 1/4 cup Cold Water
  • 1 tsp Vanilla
  • 3 large Eggs Separated
  • 1/4 tsp Cream of Tartar

Butterscotch Frosting

  • 6 tbsp Unsalted Butter Room Temperature
  • 1/2 cup Light Brown Sugar
  • 1/3 cup Heavy Cream
  • 1 tsp Vanilla
  • 1/2 tsp Kosher Salt
  • 2 cups Confectioner's Sugar

Instructions

  • Preheat the oven to 350 degrees F. Spritz 2 canoe pans with nonstick baking spray.
  • Whisk the flour, granulated and brown sugar, baking powder, and salt together in a large bowl until no lumps remain.
  • Whisk the oil, water, vanilla, and egg yolks together in a separate bowl. Stir into the dry ingredients and set aside.
  • With an electric hand mixer or stand mixer fitted with the whisk attachment, whip the egg whites into stiff peaks on medium-high speed, adding the cream of tartar once the egg whites are frothy.
  • Gently fold the egg whites into the batter, working slowly to incorporate them evenly.
  • Pour the batter into the prepared canoe pans, filling each well only halfway.
  • Bake for 18-20 minutes until the cakes are golden brown and a tester inserted into the center of a cake comes out clean.
  • Cool the cakes for 10 minutes on a wire rack.
  • Line the rack with waxed paper and lightly spritz the paper with more nonstick baking spray. 
  • Carefully remove the cakes from the baking pans and cool completely on the waxed paper-lined rack.

Frosting

  • First you make the butterscotch.. Melt 2 tablespoons butter over medium-low heat in a high-sided, heavy-bottomed pan at least 1 quart in volume.
  • Add the brown sugar and stir occasionally with a silicone spatula or wooden spoon for about 2-3 minutes. The sugar will change from sandy and granular to shiny and light toffee in color as it cooks.
  • Carefully stir in the cream—it will hiss and steam as it hits the hot sugar. 
  • Continue to cook, stirring frequently, for about 5 minutes more. The butterscotch will thicken and the bubbles will become glossy and fluffy.
  • Remove from the heat and carefully pour into a large bowl or the (clean) bowl of your stand mixer.
  • At this point you have your butterscotch. Let it cool for 10-15 minutes. You want it lukewarm for the next steps.
  • Stir in the vanilla extract and salt.
  • With an electric hand mixer or the stand mixer paddle attachment, beat in the remaining 4 tablespoons butter, then the confectioner's sugar, until light and fluffy. Now you basically have butter(scotch) cream frosting.
  • Flatten the cakes by slicing off the top where they rose, then frost.