Print Options
Back to
Pecan Angel Food Cake »
Full Page
3x5
4x6
Include these items:
Photos
Pecan Angel Food Cake
Chopped pecans add a deliciously nutty flavor and texture to angel food cake. It's a unique variation from plain angel food.
12-16 Servings
Prep: 30 min. Bake: 40 min.
Ingredients
1-1/2 cups egg whites (about 10)
1 cup all-purpose flour
1 teaspoon cream of tartar
2 teaspoons vanilla extract
1-1/2 cups sugar
1-1/2 cups finely chopped pecans
Whipped cream, optional
Directions
Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Sift flour twice; set aside. Add cream of tartar and
vanilla to egg whites; beat on medium speed until soft peaks form.
Gradually beat in sugar, about 2 tablespoons at a time, on high
until stiff glossy peaks form. Gradually fold in flour, about 1/4
cup at a time. Fold in pecans.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter
with a knife to remove air pockets. Bake on the lowest oven rack at
350° for 35-40 minutes or until lightly browned and entire top
appears dry.
Immediately invert pan; cool completely, about 1 hour. Run a knife
around side and center tube of pan; remove cake. Serve with whipped
cream if desired. Yield: 12-16 servings.
© Taste of Home 2009