Butterscotch Chiffon Cakes

These cakes are one of those slightly more challenging recipes I have been saving up and hadn't got round to baking. But, at last, I have baked them as a treat in time for Mother's Day. They are individual chiffon cakes made with light brown sugar, are filled and topped with a brown sugar swiss meringue buttercream, and have a dollop of butterscotch sauce in the centre.

They definitely aren't cakes for someone without a sweet tooth. The brown sugar adds a richness to the sponge and buttercream, which are both soft and delicate. The butterscotch sauce gives a sweet boost that hits the taste buds and elevates them to perfection. I don't think it can get much more indulgent, yet still feel slightly healthy at the same time as they are light as air.