Butter Pecan Angel Food Cake

Butter Pecan Angel Food Cake

A browned butter glaze and toasted pecans add a dose of decadence to this light and fluffy cake. For more simple and quick cake recipes, look to our One-Layer Cakes Special Issue

Butter Pecan Angel Food Cake
 
Makes 1 (10-cup) tube cake
Ingredients
  • 12 large egg whites (360 grams), room temperature
  • 1½ teaspoons (3 grams) cream of tartar
  • 2 tablespoons (26 grams) butter flavoring
  • 1 tablespoon (13 grams) vanilla, butter, and nut flavoring
  • 1 tablespoon (13 grams) vanilla extract
  • 1 cup (200 grams) granulated sugar
  • 1½ cups (180 grams) confectioners’ sugar
  • 1 cup (100 grams) cake flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (72 grams) finely ground pecans
  • Browned Butter Glaze (recipe follows)
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, flavorings, and vanilla at high speed until frothy. Gradually add granulated sugar, beating until stiff peaks form.
  3. In a medium bowl, whisk together confectioners’ sugar, flour, and salt. Stir in pecans. Using a rubber spatula, gently fold flour mixture into egg white mixture in thirds, folding just until combined. Spoon batter into an ungreased 10-cup tube pan.
  4. Bake until golden brown, about 35 minutes. Immediately invert pan onto the top of a bottle. Let cool completely. Remove from pan. Drizzle with Browned Butter Glaze just before serving.

Browned Butter Glaze
 
Makes about 2 cups
Ingredients
  • 1 cup (120 grams) confectioners’ sugar, sifted
  • ⅛ teaspoon kosher salt
  • 10 tablespoons (140 grams) unsalted butter, cubed
Instructions
  1. In a medium bowl, whisk together confectioners’ sugar and salt.
  2. In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium brown color and has a nutty aroma, about 8 minutes. Strain butter through a fine-mesh sieve over sugar mixture; whisk until smooth. Use immediately.

 

 

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