Georgia Pecan Mist Cake
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.