Low Fat Pecan Cake Recipe

2 1/2 cups sifted cake flour

1 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon freeze-dried coffee

6 tablepoons boiling water

1/2 cup milk

3/4 cup(11/2 sticks) unsalted butter

2/3 cup plus 1/4 cup superfine or strained sugar

3/4 cup dark brown sugar firmly packed

1 teaspoon vanilla extract

1 teaspoon maple extract

1 1/3 cups finely chopped pecans

6 large egg whites

1/2 teaspoon cream of tarta

1. Preheat oven to 350 Fahrenheit degree. Position rack in the lower third of the oven. Line the bottoms and sides with waxed paper and lightly butter the waxed paper. Sift together the flour, baking powder, salt and spices using a triple sifter. Set aside.

2. Dissolve the coffee in boiling water. Stir in the milk. Set aside. Cut the butter into 1-ich pieces and place in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed, then increase mixer speed to medium-high and cream until smooth and light in color about 1 1/2 to 2 minutes.

3. Add 2/3 cup superfine sugar, 1 tablespoon at a time, taking 3 to 4 minutes. Scrape the sides of the bowl occassionally. Blend in the vanilla and maple extracts. Reduce mixer speed to low. Add dry ingredients alternatively with coffee mixture, dividing the flour into four parts and the liquid into three parts.

4. Mix only until incorporated after each addition. Scrape the sides and mix for 10 seconds longer. Remove bowl from mixer, stir in the pecans and set aside. Wash and dry the beaters or whip attachment. In a separate large bowl, whip the egg whites on medium speed until frothy.

5. Add the cream of tartar. Increase the mixer speed to medium-high and beat until the whites form soft peaks. Add 1/4 cup of sugar, 1 tablespoon at a time lover about 20 seconds. Whip 10 seconds longer until whites are shiny and stand in firm peaks. Fold 1/3 of the whites into batter, taking about 20 turns and do the remaining whites the same way

6. Spoon batter into the prepared pans, smoothing the surface with the back of a tablespoon. Bake in the preheated oven 30 to 35 minutes or until cake begins to come away from the sides of the pan and is brown on top and springy to the touch. Remove from oven and set the pans onto cake racks for 10 minutes to cool and set.

7. Enjoy!

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