Pecan Chiffon Cake

Ingredients:

Cupcake

• 6 large eggs
• 3/4 tsp cream of tartar
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 1/3 cup vegetable oil
• 1 tbsp pure vanilla extract
• 1/3 cup milk
• 1.5 cups cake flour
• 3/4 cup finely ground pecans
• 1 and 1/4 teaspoons baking powder
• 0.5 tsp salt

Glaze

• 140 g butter
• 1 cup finely chopped pecans
• 2/3 cup firmly packed light brown sugar
• 2/3 cup heavy cream
• 1/3 cup dark corn syrup
• 0.5 tsp salt

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 325°F (160°C). Separate the eggs into whites and yolks; place the whites in one large bowl and the yolks in another. Let the eggs sit at room temperature to warm slightly while you prepare the remaining ingredients, about 30 minutes. You'll need to keep mixing the sponge dough continuously to prevent the eggs from falling..
2. Add the cream of tartar to the egg whites and beat with a mixer on medium speed until thickened and pale, 1-2 minutes. Gradually beat in 1/2 cup of granulated sugar, then increase the speed to medium-high and beat until the whites are glossy, thick, and form stiff peaks, but not dry, about 5 more minutes. Set aside while you prepare the batter (do not beat the whites ahead of time, or they will collapse).
3. Add the remaining 1/2 cup granulated sugar to the egg yolks along with the brown sugar. Beat with a mixer (no need to wash the beaters) until smooth and light, about 2 minutes. Stir in the vegetable oil and vanilla extract until smooth and thick, then add the milk (the batter will be runny). Add the flour, ground pecans, baking powder, and salt and beat on low speed until smooth.
4. Fold about a third of the beaten egg whites into the batter and fold with a rubber spatula until smooth. Add the remaining beaten egg whites and continue folding until no white streaks remain. Transfer the batter to an ungreased 10-inch (25 cm) cake pan with a center vent or an angel food cake pan. Run a spatula down the center of the batter to create a line that will allow excess air to escape as the cake rises in the oven.
5. Bake the cake until the top is golden and springs back when touched and a long skewer inserted into the center comes out clean, about 1 hour. Remove from the oven and immediately invert the cake over the thin neck of a bottle (if your pan has feet, use them). Let cool completely. Use a thin spatula to loosen the cake from the sides of the pan. Transfer it to a serving platter.
6. Prepare the glaze:
   
   In a medium saucepan over medium heat, melt the butter. Add the chopped pecans and cook, stirring, until lightly toasted, 2-3 minutes. Add the brown sugar, heavy cream, corn syrup, and salt and mix thoroughly. Continue cooking, stirring, until the sauce thickens slightly and begins to pull away from the sides of the pan when stirred, about 5 minutes. Let cool and thicken, stirring occasionally, for about 20 minutes.
7. When the glaze has thickened but is still runny, pour it over the cake, letting it drip down the sides. When the glaze has cooled, use a spoon or spatula to spread any fallen nuts over the cake. Let it set for at least 30 minutes.