Priester's Whipped Cream and Pecan Cake Recipe

  • 6 eggs, separated and room temperature
  • 1-1/2 cup granulated sugar, divided
  • 2-1/2 tablespoon plain flour ( yes, tablespoons!)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 cup Priester's pecan meal, divided
  • 1 pint whipping cream
  •  Extra powdered sugar for cream
  •  Sweet wine to flavor cream (optional)

Preheat oven to 350 degree. In an electric mixer, beat the egg whites until very stiff; then add 1/4 cup of the sugar. In a separate mixer bowl, beat the egg yolks with the remaining sugar for 5 minutes on medium speed. Sift the flour, baking powder, and salt; add to the egg yolks. Beat in the vanilla; then slowly add 2-1/2 cups of the pecan meal until well blended. By hand, gently fold in the stiffly beaten egg whites until all ingredients are barely mixed. Prepare two 9-inch cake layer pans with Baker's Joy. Pour the batter even;y in the 2 pans, and bake in the preheated oven for 20 to 25 minutes or until cake tests done. Allow cakes to cool for 15 minutes; then turn out of pans on wire racks to cool completely. When cakes are thoroughly cooled, whip the cream in an electric mixer until stiff; then flavor with sugar and a small amount of sweet wine to taste. Spread the sweetened whipped cream on the tops of both cake layers, and stack. Sprinkle the top layer with the remaining pecan meal. Refrigerate cake.