Food and Recipes Desserts Cakes Georgia Pecan Mist Cake 4.0 (2) 2 Reviews This old-fashioned cake has the lightness of a meringue with a nice crunch from ground pecans. Made with just eggs, powdered sugar, pecans, and salt, it might seem like some ingredients are missing from the recipe, but that's really all there is to it! Most recipes call for the cake to be baked in a tube pan, what some cooks call an angel food pan. Although it's not traditional, our Test Kitchen recommends using a 9-inch springform pan. It makes the cake less tall, but the removable sides of the pan make it easier to loosen and remove the cake. For best results, use a pan made of lightweight and light-colored aluminum. Like an angel food cake, Georgia Pecan Mist Cake has a very tender crumb. For the neatest slices, cut the cake with a serrated knife. Top slices with whipped cream and chopped, toasted pecans for a fancy finishing touch. By Sheri Castle Sheri Castle Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher known for melding storytelling and culinary expertise. The Southern Foodways Alliance named her one of Twenty Southern Food Legends in 2019. She's written more than a dozen cookbooks, and her favorite is The New Southern Garden Cookbook. Sheri is a Contributing Editor for Southern Living and writes regularly for a number of media outlets. Her new cooking show will debut on PBS NC in 2021. Sheri hails from the Blue Ridge Mountains and now lives in Fearrington Village, North Carolina, with spoiled pets. Check out shericastle.com. Southern Living's editorial guidelines Updated on February 24, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Bake Time: 30 mins Cool Time: 1 hrs Total Time: 1 hrs 45 mins Servings: 8 Ingredients 1 ⅓ cups pecans (about 6 oz.) 6 large eggs, at room temperature, separated ½ teaspoon kosher salt 1 ¾ cups (about 7 oz.) powdered sugar, sifted Directions Preheat oven to 350°F. Line bottom and sides of a 9-inch springform pan with parchment paper, allowing 1 to 2 inches excess to hang over sides. Working in batches, process pecans in a food processor until finely ground like coarse sand, 15 to 20 seconds. (Do not over process to a paste.) Set pecans aside. Beat egg whites and salt in bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy and opaque, 1 to 2 minutes. With mixer running on medium speed, add powdered sugar, gradually increasing speed to high, and beat until stiff, glossy peaks form, about 5 minutes. Beat egg yolks in a large bowl with an electric mixer on high speed until thick, fluffy, and pale yellow, 4 to 5 minutes. Fold one-third of the beaten whites into yolks until just combined; fold in remaining beaten whites until just combined. Fold in ground pecans until just combined. Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, 30 to 35 minutes. Transfer cake to a wire rack, and let cool completely, about 1 hour. Run a knife around outer edge of pan to loosen from sides of pan; remove sides of pan. Store at room temperature in an airtight container or tightly wrapped in plastic wrap up to 2 days or in the refrigerator up to 4 days. Alison Miksch; Food Styling: Erin Merhar; Prop Styling: Prissy Lee Rate it Print