“I have added a frosting recipe with this cake because DH needs frosting on any cake, but some people, like myself, prefer sponge cake without frosting. Just omit those ingredients and instructions if so.”
READY IN:
1hr 45mins
SERVES:
10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Select a 10” tube/bundt pan and make sure it is free of grease.
  3. Beat egg whites until frothy, sprinkle with cream of tartar; continue beating until soft peaks form.
  4. Gradually beat in 1/3 cup fruit sugar and beat until stiff, but not dry.
  5. Beat egg yolks until lemon coloured and gradually beat in 1 1/3 cup fruit sugar. Beat until thick.
  6. Blend together flour, baking powder and salt.
  7. Stir dry ingredients into egg yolk mixture, alternately with coffee.
  8. Fold in pecans.
  9. Carefully fold batter into the meringue.
  10. Turn into pan. Cut through the batter with a knife to eliminate air bubbles.
  11. Bake for 60 to 75 minutes.
  12. As soon as cake is ready, invert it onto a wine bottle allowing it to cool completely.
  13. To remove from the pan, loosen with a knife or spatula and shake carefully from the pan.
  14. For Frosting:Melt chocolate, butter and instant coffee over boiling water. Remove from heat and add icing sugar, salt, egg, milk and rum extract.
  15. Blend thoroughly.
  16. Set in a pan of ice water and beat until stiff with an electric mixer. Add more icing sugar if necessary.
  17. Ice cooled cake.

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