Pecan Angel Food Cake – a delicious recipe with egg whites, flour, cream of tartar, vanilla, sugar, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 350u00b0 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.
426
kcal
Calories
21
g
Fat
52
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1-1/2 cups egg whites (about 10), 1 cup all-purpose flour, 1 teaspoon cream of tartar, 2 teaspoons vanilla extract, and more.
Yes, Pecan Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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