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Prep Time: 0 Minutes Cook Time: 12969 Minutes |
Ready In: 12969 Minutes Servings: 28 |
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LIGHT FLUFFY & A BIT SWEET. Ingredients:
for cake |
4 eggs, seperated |
1/2 c unsalted butter |
1/2 tsp vanilla |
2/3 c sugar |
pinch of salt |
2/3 finely ground pecans |
1/3 c flour |
for glaze |
2 tbs butter or margarine |
1/2 c honey |
Directions:
1. FOR CAKE:
2. SPRAY NON-STICK SPRAY INTO BAKING PAN. ROUND OR SQUARE.
3. IN A SMALL BOWL, BEAT THE EGG YOLKS BUTTER & VANILLA. ADD 1/3 C SUGAR & BEAT UNTIL THICK & CREAMY.
4. IN A LARGE BOWL BEAT THE EGG WHITES WITH A PICH OF SALT UNTIL FROTHY. CONTINUE TO BEAT ADDING THE REMAINING SUGAR, 2 TBS A TIME UNTIL STIFF PEAKS FORM
5. FOLD 1/3 OF EGG WHITES INTO YOLK MIXTURE TO LIGHTEN. FOLD THE LIGHTENED MIXTURE INTO THE REMAINING EGG WHITES FOLDING TO FULLY INCORPORATE THE WHITES.
6. COMBINE NUTS & FLOUR 1TBS A TIME OVER EGG.
7. BAKE IN 350 DEGREE OVEN FOR 30 MINS OR UNTIL TOOTHPICK INSERTED TO CENTER COMES OUT CLEAN.. IF USING GLASS OR DARK PANS BAKE 325 DEGREES.
8. FOR GLAZE:
9. MELT BUTTER OR MARGARINE IN SM POT ADD HONEY & BRING TO A FROTHY BOIL. REDUCE TO MED. HEAT BOIL FOR 3-4 MINS STIRRING CONSTANTLY. COOL SLIGHTLY POUR OVER CAKE WHILE STILL WARM.
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