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Ingredients
| eggs: 6 (whites) |
| cream of tartar: 1/4 tsp |
| granulated sugar: 1 cup |
| eggs: 6 (yolks) |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 1/2 cup |
| baking powder: 1 tsp |
| pecans (chopped): 1 cup (toasted) |
| light whipping cream (fluid): 2 1/2 cups |
| granulated sugar: 2 Tbl |
| light brown sugar (packed): 1 1/2 cups |
| light whipping cream (fluid): 1 cup |
| salted butter: 2 Tbl |
Canadian Schmoo Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
12 serving(s)
Tags
- In large bowl, beat egg whites with cream of tartar until soft peaks form. Add 1/2 cup (125 mL) of the sugar, 2 tablespoons (25 mL) at a time, beating until stiff peaks form.
- In another large bowl, beat egg yolks and remaining sugar for about 4 minutes or until pale and thickened. Beat in vanilla. Combine flour and baking powder; stir into yolk mixture. Fold in one-quarter of the egg whites until combined; fold in remaining egg whites. Fold in pecans. Scrape batter into 10-inch (4 L) tube pan. Bake in centre of 325°F (160°C) oven for about 50 minutes or until firm to the touch.
- Invert onto legs of pan. Let cool completely. Remove cake from pan. Cut cake horizontally into 3 layers.
- Icing: In bowl, whip cream and sugar. Using 1 cup (250 mL) of the whipped cream, spread over top of bottom layer. Place second layer on top and repeat. Top with remaining layer; spread remaining cream over top and sides. Refrigerate for at least 30 minutes or up to 24 hours.
- Butterscotch Sauce: In saucepan, whisk together brown sugar, cream and butter; bring to boil. Let cool completely. Drizzle some of the sauce over cake. Serve remaining sauce alongside.