Heavenly Pecan Cake
This cake has a deep, rich pecan flavor due to the fact that its main ingredient is……. PECANS! It can also be gluten-free.
6 large eggs, separated
¼ teaspoon cream of tartar
1½ cups granulated sugar, divided
3 cups pecan meal, divided
1 teaspoon baking powder*
½ teaspoon salt
1 teaspoon vanilla
2 pints heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla
Equipment: Two 9″ cake pans
Natural Gas oven
Preheat oven to 350 degrees.
Grease the cake pans with softened butter, line the bottoms with parchment paper, grease the paper, and sprinkle the bottom and sides with flour (for gluten-free, use pecan meal).
Beat the egg whites with the cream of tartar until stiff but not dry. Fold in ¼ cup granulated sugar. Set aside.
In a separate bowl beat the egg yolks with the remaining 1¼ granulated sugar until the mixture is thick and a pale yellow color. Beat in one teaspoon of vanilla.
In another bowl place 2½ cups of the pecan meal and whisk in the baking powder and salt. Add the pecan mixture to the egg yolk mixture and mix until well blended. Fold the egg whites carefully into the pecan mixture until just blended; do not over mix.
Divide batter between the two prepared cake pans and bake for 20 to 25 minutes until the cakes test done (toothpick comes out clean). Cool in the pans on racks for 10 minutes, then remove from pans, peel off the parchment paper, and cool completely.
Whip the heavy cream with the powdered sugar and ½ teaspoon of vanilla. Use half the whipped cream mixture between the layers and the rest on top of the cake. Sprinkle the top with the remaining ½ cup of pecan meal. Refrigerate until ready to serve.
*For gluten-free baking powder use Bob’s Red Mill or Clabber Girl.