Recipe Detail Page | LCBO

Name: Recipe Detail Page | LCBO
Ingredients: SPONGE CAKE1½ cups (375 mL) pecan halves, divided6 large eggs, separated¼ tsp (1 mL) cream of tartar1 cup (250 mL) granulated sugar, divided1 tbsp (15 mL) vanilla, divided¾ cup (175 mL) all-purpose flour1 tsp (5 mL) baking powder¼ tsp (1 mL) saltBUTTERSCOTCH SAUCE1½ cups (375 mL) packed light brown sugar1 cup (250 mL) whipping cream2 tbsp (30 mL) butter2 cups (500 mL) whipping cream

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SPONGE CAKE1½ cups (375 mL) pecan halves, divided6 large eggs, separated¼ tsp (1 mL) cream of tartar1 cup (250 mL) granulated sugar, divided1 tbsp (15 mL) vanilla, divided¾ cup (175 mL) all-purpose flour1 tsp (5 mL) baking powder¼ tsp (1 mL) saltBUTTERSCOTCH SAUCE1½ cups (375 mL) packed light brown sugar1 cup (250 mL) whipping cream2 tbsp (30 mL) butter2 cups (500 mL) whipping cream

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