Pecan Angel Food Cake

1½ cups egg whites (about 12)
1 cup all-purpose flour
1 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1½ cups granulated sugar
1½ cups Pecan Valley Pecan Pieces
Whipped cream, optional1. Preheat oven to 350ºF.
2. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
3. Sift flour twice; set aside.
4. Add cream of tartar and vanilla to egg whites; beat on medium speed until soft peaks form.
5. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form.
6. Gradually fold in flour, about ¼ cup at a time.
7. Fold in pecans. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.
8. Bake in a preheated oven for 35 to 40 minutes or until lightly browned and entire top appears dry.
9. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan; remove cake.
10. Serve with whipped cream if desired.

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