Coffee, Maple, & Pecan Sponge Cake found on page 18
Short explanation: a 3 layer coffee sponge cake held together with coffee, butter & maple frosting, topped with Mara Hubbard's organic pecans that we soaked and dried!
Long explanation: This cake was a "happy un-birthday" cake for my Dad- we took it (in my cute & old) cake carrier to have dinner with the Junior Wesson & Hutchins families (cut it into 8 slices, and then the 8th got cut again for the 2 "older" children to share- perfect...no leftovers)!
The nice thing is that it was still pretty when it was time to serve, the bad news is that I did something wrong, and the cake did not rise properly (it was a REAL sponge cake...you know the kind that relies on the eggs for the leavening), and I DID shorten the baking time, but not enough....so it was dry....made me think of a stack of pancakes/cookies with plenty of butter and syrup!
The fun part was trying to slice the one short single layer into 3 layers! (sorry no photo)
~ Mmmm.....The frosting was SO good ~ I have great plans for this frosting! =)
~ I used "grade B" maple syrup, because the regular maple syrup we have is homemade, and is like crazy smoky...and I did not want smoky.
~ Bake this cake for less than 20 minutes!
~ I think that I should learn to "fold"....maybe look around on YouTube (thinking ahead to the Angel Cake).
~ I also need to try to learn how to beat eggs & sugar over hot water...and make it "ribbon".
~ I'd like to try this one again, after I've watched some YouTubes!
(In case you doubted- yes, it's true- pearls & an apron....)