Tested till perfect Schmoo Cake

Schmoo Cake

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 6 6egg whiteegg whites
  • 1/4 tsp 1/4tspcream of tartar
  • 1 cup 1cupgranulated sugar
  • 6 6egg yolkegg yolks
  • 1 tbsp 1tbspvanilla
  • 1/2 cup 1/2cupall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1 cup 1cupchopped pecanpecans, toasted


  • 2-1/2 cups 2-1/2cupswhipping cream
  • 2 tbsp 2tbspgranulated sugar

Butterscotch Sauce:

  • 1-1/2 cups 1-1/2cupspacked brown sugar
  • 1 cup 1cupwhipping cream
  • 2 tbsp 2tbspbutter
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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.

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