Schmoo Cake

Author: Canadian Living

  • Portion size 12 servings

Ingredients

  • 6 egg white
  • 1/4 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 6 egg yolk
  • 1 tablespoon vanilla
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup chopped pecan toasted
Butterscotch Sauce:
  • 1 1/2 cup packed brown sugar
  • 1 cup whipping cream
  • 2 tablespoons butter
Icing:
  • 2 1/2 cups whipping cream
  • 2 tablespoons granulated sugar

Method

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.

Nutritional facts Per serving: about

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Schmoo Cake