Sponge Recipes

Pecan Sponge Cake recipe

Pecan nuts have a delicious fudgy flavour that you donít tend to find in other nut varieties. Putting them in a cake gives both a fantastic flavour as well as a lovely crunch. This sponge cake is made with pecans, buttermilk and egg whites, giving it a light and fluffy yet moist texture. Serve it with some good vanilla ice cream.

Ingredients:

  • 350g pecans
  • 220g butter
  • 400g caster sugar
  • 5 eggs, separated
  • 250g plain flour
  • 250ml buttermilk
  • 175ml golden syrup
  • 1 tsp. baking powder
  • 1 tbsp. vanilla extract
  • 350g butter
  • 600g icing sugar
  • 2 tbsp. milk
  • 1 tsp. vanilla extract

Method of Preparation:

  1. Finely chop the pecan nuts, setting aside 125g of them.

  2. Preheat the oven to 180C and then grease three 23cm cake tins. Shake 225g of the chopped pecan nuts around all of the tins, making sure they cover all of the bottoms and sides of the tins.

  3. In a large bowl, beat together the 220g of butter and the 400g of caster sugar until creamy and fluffy. Beat the egg yolks into this mixture, one at a time, until they are all combined. Stir in the vanilla.

  4. Sieve together the flour and baking powder and then stir into the egg yolk mixture.

  5. Fold in the remaining pecans.

  6. Whisk the egg whites in a separate clean bowl until stiff peaks form. Fold in 2 tbsp. of the egg whites to the cake batter and then carefully fold in the remaining egg whites.

  7. Divide the cake batter between the prepared cake tins and put them in the oven. Cook them for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.

  8. Leave the cakes to cool for ten minutes before brushing them with the golden syrup, and then leave them to cool completely.

  9. Make the icing by beating the 250g butter and vanilla extract. Once smooth, add the sugar a quarter at a time, beating well after each addition until you have a smooth icing.

  10. Ice the tops of the cakes before stacking them on top of each other. Then, ice the sides of the cake.

To make this cake a little more special, roast some pecans in an oven with some brown sugar and then sprinkle them over the top of the cake.

Author: Laura Young.

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Conversions
350gabout 12 oz (12.34555 oz based on 0.035273 ounces in a gram)
220gabout 8 oz (7.76006 oz based on 0.035273 ounces in a gram)
400gabout 14 oz (14.1092 oz based on 0.035273 ounces in a gram)
250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
250mlabout 1 cup (1.0567 cups based on 236.59 mililitres in a US cup)
175mlabout ¾ cup (0.7397 cups based on 236.59 mililitres in a US cup)
600gabout 21 oz (21.1638 oz based on 0.035273 ounces in a gram)
180įC350įF / Gas Mark 4

Data:

Published: June 22, 2011
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