Recipe by Janet Gill, Canton, Ohio
First place, Cakes (Angel Food), 2018

Baking temperature: 375º F
Baking time: 30 – 35 minutes
Yield: 1 cake

Ingredients
  • 1 ¾ cups packed brown sugar, divided
  • 1 cup cake flour
  • 1 ½ cups egg whites, room temperature
  • 1 ½ tsp. cream of tarter
  • ½ tsp. salt
  • 1 ½ tsp. vanilla
  • 2/3 cup pecans, toasted and finely chopped
Instructions
  1. Pre heat oven to 375 degrees, have a 10” ungreased angel food tube pan ready.
  2. Sift 1 cup brown sugar and the flour together 2-3 time; set aside.
  3. In a 5 quart mixing bowl or larger, beat egg whites on medium speed until foamy.Add cream of tartar and salt and continue to beat on medium-high speed until soft peaks are formed.
  4. Gradually add the remaining brown sugar 1-2 tbsp. at a time.
  5. Add vanilla and beat until stiff peaks are formed.
  6. By hand gradually fold the flour mixture into the whites about ½ cup at a time.
  7. Fold in pecans with the last of the four mix only until flout is incorporated.
  8. Gently spoon into cake pan.
  9. Cut through the batter a few times with a thin knife to eliminate large air pockets.
  10. Bake 30-35 minutes, or until entire top appears dry and springs back when lightly touched.
  11. Remove from oven and immediately invert pan allow to cool completely (if the pan does not have feet suspend pan on neck of a bottle).
  12. When cooled loosen sides of cake with a thin knife to remove.
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