In a large mixing bowl, beat egg yolks until very thick.

In another bowl, beat egg whites and salt until foamy. Gradually add icing sugar and continue to beat until stiff. Fold 1/3 of the whites into the yolks, then fold in the remaining whites.

Gently fold ground pecans into egg mixture, then pour batter into a tube pan. Bake at 350°F for 50 minutes or until a cake tester comes out clean and the top of the cake is light brown.

Remove from oven and invert pan to cool. Cool cake completely before removing from pan.