Pecan Angel Food Cake Recipe

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Pecan Angel Food Cake Recipe
Pecan Angel Food Cake Recipe photo by Taste of Home
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Pecan Angel Food Cake Recipe

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5 1
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Chopped pecans add a deliciously nutty flavor and texture to angel food cake. It's a unique variation from plain angel food.
Recommended: 21 Easter Cake Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • 1-1/2 cups egg white (about 12)
  • 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 mixing 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.
Originally published as Pecan Angel Food Cake in Country August/September 2005, p49

  • 1-1/2 cups egg white (about 12)
  • 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
  1. Place egg whites in a large mixing 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.
Originally published as Pecan Angel Food Cake in Country August/September 2005, p49

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