6 eggs separated
2 ½ tablespoon plain flour
3 cups pecan meal (7/8 lb.)
1 ½ cup sugar
1 teaspoon baking powder
Beat egg yolks and gradually add sugar. Blend in flour and add baking powder. Add the pecan meal and fold in the egg white stiffly beaten. Line 3-8” pans with wax paper. Bake cakes for 30 minutes at 350 F.
FROSTING:
1 pint whipping cream
1 teaspoon vanilla
1 cup powdered sugar
Beat cream until stiff, mix with powdered sugar and vanilla. Spread on cake layers and sides. Sprinkle with Pecan meal or chopped pecans and refrigerate cake.