Canadian Schmoo Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 6 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 6 egg yolks
• 1 tablespoon vanilla
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup chopped pecans, toasted
• 2 1/2 cups whipping cream
• 2 tablespoons granulated sugar
• 1 1/2 cups packed brown sugar
• 1 cup whipping cream
• 2 tablespoons butter

Recipe

• 1 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.
• 2 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.
• 3 invert onto legs of pan. let cool completely. remove cake from pan. cut cake horizontally into 3 layers.
• 4 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.
• 5 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.