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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. Ingredients:
1-1/2 cups egg whites (about 10) |
1 cup king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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