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Layered Pecan Angel Food Cake




Source of Recipe


Internet


List of Ingredients




1 cup of sifted cake flour
¾ cup sugar
1½ cups (12 eggs) egg whites
1½ teaspoon cream of tartar
¼ teaspoon of salt
1½ teaspoons of vanilla
¾ cup sugar


Recipe



Sift flour with ¾ cup of sugar 2 times; set aside. Beat white eggs with cream of tartar, salt and vanilla until stiff enough to form soft peaks but still moist and glossy. Add remaining ¾ cup of sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks.

Sift about ¼ cup of flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased, 10-inch tube pan at 375 degrees for 35 to 40 minutes or until done. Invert cake in pan; cool.

One angel cake cut in 3 layers
½ teaspoon of vanilla each
4 cups of whipping cream
½ cup of caramel or butterscotch ice cream topping
½ cup of hot fudge topping
Pecans chopped

Beat 2 cups of whipping cream until it begins to thicken. Gradually add caramel or butterscotch and vanilla. Beat until peaks form. Beat 2 cups of whipping cream until it begins to thicken and gradually add fudge and nuts. Frost top and sides with caramel topping. Sprinkle with nuts.