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Sponge cake is a timeless classic in the world of desserts, celebrated for its light and airy texture. This delightful cake, with its spongy consistency and subtle sweetness, serves as the perfect canvas for various toppings and flavors. Among the myriad of combinations, the pairing of a fluffy sponge cake with a crunchy pecan topping stands out as an irresistible choice that elevates the dessert experience. Whether served at a birthday party, a holiday gathering, or simply as a sweet treat to enjoy at home, this cake promises to be a showstopper.

Fluffy Sponge Cake with Crunchy Pecan Topping – A Delightfully Decadent Dessert

Create a show-stopping dessert with this Fluffy Sponge Cake topped with crunchy pecans! This delightful recipe takes you through each step, ensuring a perfectly light and airy cake that pairs wonderfully with a nutty topping. Ideal for parties or a cozy treat at home, this cake is a timeless classic that will impress everyone. Dive into the baking adventure and elevate your dessert game! #SpongeCake #Baking #DessertRecipes #PecanTopping #SweetTreats
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Ingredients
  

For the Sponge Cake:

1 cup all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

4 large eggs, separated

¾ cup granulated sugar

¼ cup unsalted butter, melted

1 tsp vanilla extract

¼ cup whole milk

For the Crunchy Pecan Topping:

1 cup pecans, chopped

½ cup brown sugar

3 tbsp unsalted butter, melted

1 tsp ground cinnamon

Pinch of salt

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

      Beat Egg Yolks: In a large bowl, beat the egg yolks and granulated sugar until light and fluffy, about 5-7 minutes. Stir in the melted butter, vanilla extract, and milk until well combined.

        Combine Ingredients: Gradually add the dry ingredients to the egg mixture and stir until just combined.

          Whip Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter, being careful not to deflate them.

            Bake the Cake: Pour the batter into the prepared cake pan. Bake for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

              Prepare the Pecan Topping: While the cake is cooling, combine the chopped pecans, brown sugar, melted butter, ground cinnamon, and a pinch of salt in a bowl. Mix well until the pecans are evenly coated.

                Toast the Pecans: Spread the pecan mixture on a baking sheet lined with parchment paper and toast in the oven at 350°F (175°C) for about 10-12 minutes, or until golden brown. Stir halfway through to ensure even toasting.

                  Assemble the Cake: Once the sponge cake has cooled completely, place the cake on a serving platter. Evenly sprinkle the crunchy pecan topping over the top of the cake.

                    Serve: Slice and serve your fluffy sponge cake with crunchy pecan topping. Enjoy this delightful dessert with coffee, tea, or as a special treat.

                      Prep Time, Total Time, Servings:

                        20 mins | 50 mins | Serves 8-10