Everyone agreed this could possibly be the best cake I've ever made. Light and spongy with a tasty nuttiness, it really couldn't get any better. It was good enough to be requested as a Birthday Cake by Andrew, that's how good.Cream Cheese Icing
1/2 cup butter, softened
2 cup sugar
2 egg yolks
2 cup flour
1 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup chopped pecans
1 teaspoon butter extract
1 teaspoon coconut extract
1 teaspoon vanilla extract
6 egg whites
Butter and flour three 9" round cake pans and set aside. Beat butter until creamy, gradually add the sugar and beat well. Add the yolks, one at a time, beating well after each. Combine the flour and baking soda, stir well and add the mix to the butter mix alternately with the buttermilk, beginning and ending with the flour mix. Stir in the pecans and the next three ingredients. Beat the egg whites until they're stiff peaks then fold them into the batter and pour it into the prepared pans. Bake at 350 for 25 minutes.
When the cake comes out, immediately loosen the sides from the pan and invert. Remove the pans and let them cool completely rather than letting them cool in the pans.
Cream Cheese Icing
3 tablespoons butter
1 8-ounce package Neufchatel cheese
1 pound of powdered sugar
1 teaspoon vanilla extract
Beat butter and cheese at high speed until fluffy. Gradually add sugar until blended. Add vanilla. Spread 2/3 c frosting on each layer of cake and serve with finely chopped walnuts for garnish.
Technorati tags: pecans, sponge cake, desserts
2 comments:
I haven't even tried it and I agree that it's the best cake ever. What wonderful ingredients. I love them all. Will be copying this one at once.
Pecans you say. When I saw the photo, the smell that came to mind (nose?) was grandmother's Hickory Nut Cake. I would have to crack about a gazillion Hickory nuts to make the cup and a half it took. Of course she had her own trees and they were free. I checked a couple of years ago at the street market and they were like $5/lb in the shell.
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