Maple Charlotte With Maple Pecan Sauce And Sponge Cake Recipe

Ingredients for Maple Charlotte With Maple Pecan Sauce And Sponge Cake

• MAPLE CHARLOTTE
• Soak
• 1 tablespoon gelatin in
• 2 tablespoons cold water. Boil
• 2/3 cup maple syrup until it spins a thread. Add gelatin and stir until dissolved. Pour slowly onto
• 2 egg whites, beaten stiff. Put in a cool place and when it begins to stiffen fold in
• 2/3 cup heavy cream beaten stiff. Add

Instructions

1. 1/2 cup pecan nut meats broken in pieces.
2. Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce.
3. MAPLE PECAN SAUCE
4. Boil
5. 3/4 cup maple syrup and
6. 2 tablespoons butter to 232 degrees For until syrup forms a very soft ball when tried in cold water.
7. Remove from fire, and add slowly
8. 1/4 cup cream.
9. Keep hot over hot water until ready to serve, then add
10. 1/3 cup pecan nut meats.
11. MARY ANN SPONGE CAKE
12. Beat
13. 2 egg whites until stiff and dry, and add
14. 1/4 cup sugar slowly while beating.
15. Beat
16. 2 egg yolks, add
17. 1/4 cup sugar
18. 1 teaspoon vinegar and
19. 2 teaspoons water and beat until light.
20. Combine mixtures, and fold in gently
21. 1/2 cup pastry flour sifted with
22. 1/4 teaspoon baking powder.
23. Cream
24. 1 tablespoon shortening with
25. 1 tablespoon flour and spread inside of rim of Mary Ann cake pan.
26. Cover center with greased paper.
27. Put in cake mixture.
28. Bake at 345 degrees Ffor 30 minutes.
29. Remove carefully from pan, remove paper and fill with maple charlotte or whipped cream.
30. If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan.
31. Cool and remove center leaving a box.