Sponge Cake With Pecan Topping Recipes

COFFEE AND PECAN VICTORIA SPONGE CAKE RECIPE

Steps:

• Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and line 2 x 20cm (8in) round cake tins with greaseproof paper. Using an electric hand whisk beat the butter and sugar together until pale and fluffy.
• Gradually add the eggs and vanilla a little at a time beating well after each addition. Sift the flour over the mixture and fold in gently with a large metal spoon. Add the coffee and stir to a dropping consistency.
• Divide the mixture between the tins and bake on the middle shelf for 20-25 minutes or until a skewer comes out clean. Leave the cakes to cool in there tins for 5 minutes then turn out onto a wire rack to cool completely.
• Meanwhile using the electric hand whisk beat the butter, sugar and cocoa until pale and fluffy. Stir in the milk and coffee and beat until combined. Spread a thick layer of icing onto one layer of the cake then top with the other. Spoon 8 small spoonfuls evenly around the outside of the top layer of the cake then top with the pecans. Dust with cocoa powder to serve.

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
• Mix 2 cups white sugar, flour, and salt in a mixing bowl.
• Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
• Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
• Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
• While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

SPONGE CAKE WITH PECAN TOPPING

Steps:

• For Cake: Beat eggs and sugar at low speed. Melt margarine, then add 1/2 + 1/8 cups of milk and the vanilla. Sift dry ingredients together and fold into egg and milk mixture. Mix well. Grease and preheat 13 x 9 inch pan, then pour in mixture and bake 15-20 minutes at 375 degrees. Cool cake completely before topping.
• For Topping: Melt butter in small saucepan. Add brown sugar, pecans, and milk and stir until sugar is melted. Pour over cooled cake, then place cake under broiler for 4-5 minutes, watching carefully to prevent burning.

PECAN CAJUN CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
• Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
• Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
• Pierce the top of the cake with a toothpick and spread pecan topping over cake.