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Pecan Angel Food Cake

 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 ServingsPrep: 30 min. Bake: 40 min.


  • 1-1/2 cups egg whites (about 10)
  • 1 cup all-purpose flour
  • 1 teaspoon cream of tartar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups sugar
  • 1-1/2 cups finely chopped pecans
  • Whipped cream, optional


  • 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.