Ingredients

• 1 1/2 cups egg whites (about 12)
• 1 cup all-purpose flour
• 1 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract
• 1 1/2 cups granulated sugar
• 1 1/2 cups  pecan pieces
• Whipped cream, optional

Instructions

1. 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 1/4 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.

Recipe information

• Prep time: Approximately 25 minutes, plus 30 minutes for egg whites to stand
• Cook time: 35–40 minutes
• Total time: Approximately 2 hours 30 minutes, including standing and cooling
• Servings: Approximately 12 slices
• Difficulty: Intermediate — 3 of 5
• Cost: Moderate — 3 of 5