Directions:
- Beat the egg whites and salt together until foamy. Gradually add the sugar and beat until stiff, but not too dry.
- Beat the egg yolks until thick.
- Fold the egg yolks into the whites, then gently fold in the pecans.
- Bake in a tube pan in a preheated 350 F oven for 50 minutes.
- This cake freezes well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2727.23 Kcal (11418 kJ) | ||
| Calories from fat | 1620.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 180.05g | 277% | |
|---|---|---|---|
| Cholesterol | 327.36mg | 109% | |
| Sodium | 2347.07mg | 98% | |
| Potassium | 4932.1mg | 105% | |
| Total Carbs | 257.64g | 86% | |
| Sugars | 157.59g | 630% | |
| Dietary Fiber | 10.65g | 43% | |
| Protein | 41.47g | 83% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 5.3mg | 29% | |
| Calcium | 265.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 477.84 Kcal (2001 kJ) | ||
| Calories from fat | 283.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.55g | 277% | |
|---|---|---|---|
| Cholesterol | 57.36mg | 109% | |
| Sodium | 411.23mg | 98% | |
| Potassium | 864.16mg | 105% | |
| Total Carbs | 45.14g | 86% | |
| Sugars | 27.61g | 630% | |
| Dietary Fiber | 1.87g | 43% | |
| Protein | 7.27g | 83% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 0.9mg | 29% | |
| Calcium | 46.5mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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