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Ingredientes
- 6 x egg, whites
- 1/4 tsp cream of tartar
- 1 c. granulated sugar
- 6 x egg, yolks
- 1 Tbsp. vanilla
- 1/2 c. all purpose flour
- 1 tsp baking pwdr
- 1 c. minced pecan, toasted
- Â Â Icing
- 2Â 1/2 c. whipping cream
- 2 Tbsp. granulated sugar
- Â Â Butterscotch Sauce
- 1Â 1/2 c. packed brown sugar
- 1 c. whipping cream
- 2 Tbsp. butter
Direcciones
- In large bowl, beat egg whites with cream of tartar till soft peaks form.
- Add in 1/2 c. (125 mL) of the sugar, 2 Tbsp. (25 mL) at a time, beating till stiff peaks form.
- In another large bowl, beat egg yolks and remaining sugar for about 4 min or possibly till pale and thickened.
- Beat in vanilla.
- Combine flour and baking pwdr; stir into yolk mix.
- Mix in one-quarter of the egg whites till combined; mix in remaining egg whites. Mix in pecans.
- Scrape batter into 10-inch (4 L) tube pan.
- Bake in centre of 325 F (160 C) oven for about 50 min or possibly till hard to the touch.
- Invert onto legs of pan. Let cold completely.
- Remove cake from pan. Cut cake horizontally into 3 layers.
- Icing:In bowl, whip cream and sugar.
- Using 1 c. (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. Chill for at least 30 min or possibly up to 24 hrs.
- Butterscotch Sauce:In saucepan, whisk together brown sugar, cream and butter; bring to boil.
- Let cold completely.
- Drizzle some of the sauce over cake.
- Serve remaining sauce alongside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 445 | |
| Calories from Fat 201 | 45% |
| Total Fat 22.91g | 29% |
| Saturated Fat 11.03g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 240mg | 80% |
| Sodium 204mg | 9% |
| Potassium 162mg | 5% |
| Total Carbs 54.61g | 15% |
| Dietary Fiber 0.6g | 2% |
| Sugars 47.33g | 32% |
| Protein 7.32g | 12% |
