Ingredients
1-1/2 cups egg whites (about 10)
1 cup all-purpose flour
1 tsp. cream of tartar
2 tsp. vanilla extract
1-1/2 cups sugar
1-1/2 cups finely chopped pecans
Whipped cream
Directions
~Preheat oven at 350°.
~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 tbsp at a time, on high until stiff glossy peaks form. Gradually fold in the flour, about 1/4 cup at a time. Fold in pecans.
~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 for 35 to 40 minutes.
~Immediately invert pan; cool completely (about an hour). Run a knife around the side and center tube of the pan; remove cake.
~Serve with whipped cream.
Submitted by Sandy F.