Light and fluffy sponge cake topped with a rich buttery pecan layer for the perfect combination of texture and flavor.

Scale

4 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

2 tablespoons butter

1 cup chopped pecans

1/2 cup brown sugar

1/4 cup butter

2 tablespoons heavy cream

1/2 teaspoon vanilla extract

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1. Beat eggs and sugar until thick and fluffy

2. Add vanilla extract

3. Fold in dry ingredients gently

4. Add warm milk and melted butter

5. Bake until golden and springy

6. Prepare pecan topping on stovetop

7. Spread topping over cooled cake

8. Serve and enjoy

Use room temperature eggs

Toast pecans for extra flavor

Do not overmix the batter