Vanilla Bean Angel Food Cake

Photo by Lisa M.
Adapted from health.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from health.com

Ingredients

  • 1 1/2

    cups sugar, divided

  • 1

    (2-inch) piece vanilla bean, split lengthwise

  • 1

    cup sifted cake flour (about 4 ounces)

  • 12

    large egg whites

  • 1/2

    teaspoon cream of tartar

  • 1/4

    teaspoon salt

  • 1

    teaspoon lemon juice

Directions

Preheat oven to 325°. Place 3/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Work the vanilla seeds into sugar with fingers until well combined. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugar mixture, stirring with a whisk to combine. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in juice. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.

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