*Cake should be stored in the refrigerator. I like it served at room temperature for best flavor, but some in my family preferred it cold.
*You'll need 6 eggs for this recipe. You'll use 6 whites, but only 2 yolks. You'll have 4 yolks leftover. When I have yolks leftover, I always make lemon curd. That will use up 3 of them.
*This cake isn't heavily filled and frosted, but it was plenty of frosting to complement the cake for us. If you want thick layers of filling and a thicker layer of frosting on the outside of the cake, just make one and a half of or double the frosting recipe.
*Room temperature is important for the eggs, butter and buttermilk. The ingredients will incorporate into the batter easier and room temperature egg whites are easier to whip up.
*The bowl and beaters that you use to whip your egg whites must be free of any fat or it will inhibit the egg whites from whipping to stiff peaks. To be safe, you can clean your bowl and beaters with vinegar to insure they are clean and ready to go.
*Be careful not to over beat your egg whites or they will break. If you over beat them, they can not be saved. Start whipping them on low speed until foamy, then gradually increase the speed until you've just reached stiff peaks.
*Toasted pecans add greater depth of flavor. If you choose to toast your pecans before using, do it in advance so they have time to completely cool before you add them to the batter or use them to decorate. You don't want hot pecans to melt your ingredients.
Cake recipe adapted from Cooking Light Five Star Recipes
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