Canadian Schmoo Cake

Name: Canadian Schmoo Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 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

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Recipe by Charmie777

This is from Canadian Living magazine. A lovely cake with BUTTERSCOTCH sauce!!!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 5mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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
Icing
2 ¹⁄₂

cups whipping cream
2

tablespoons granulated sugar
Butterscotch Sauce
1 ¹⁄₂

cups packed brown sugar
1

cup whipping cream
2

tablespoons butter

DIRECTIONS

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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