Butter Pecan Angel Food Cake
Makes 1 (10-cup) tube cake
  • 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)
  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.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/butter-pecan-angel-food-cake/