Schmoo Cake

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.

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.

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.