My dad and my sister always want angel food cake for their birthdays. I use this recipe, and it's a big hit! I usually serve it with some berries and no frosting. My sister loves homemade butter and powdered sugar frosting and usually likes to eat that frosting with this cake. This is about as healthy as desserts come (sans frosting of course). I've found making this cake 2 days ahead of serving and placing in an airtight cake container drastically improves flavor.
GF* - I have a separate version for a gluten free angel food cake. GF Angel Food Cake.
Makes 1 cake.
Ingredients:
1 1/2 cups granulated sugar, divided
1 vanilla bean, split lengthwise and seeded
1 cup sifted cake flour
12 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla
Note: An easy at home substitute for cake flour exists! For 1 cup of cake flour, start with 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons of cornstarch.
Preparation:
1. Place 3/4 cup sugar in a small mixing bowl. Add vanilla bean seeds (discard bean) and mix will. Using your fingers works best.
2. Whisk cake flour into sugar/vanilla bean mixture.
3. Beat egg whites on high until white and foamy.
4. Add salt and cream of tartar and continue to beat and peaks begin to form.
5. Add 3/4 cup sugar, 1/4 cup at a time. Mix until peaks begin to stiffen.
6. Beat in lemon juice and vanilla extract.
7. Add flour mixture, 1/4 cup at a time.
8. Pour batter into 10-inch tube pan. Use a knife or spatula to cut through batter to prevent air pockets.
9. Bake at 325 degrees for 50 minutes. Cake should be sponge-like to the touch.
10. Invert pan (wine bottles with tall thin stems or old fashioned glass coke bottles work well!) and cool completely.
11. Invert cake onto plate and serve.
GF* - I have a separate version for a gluten free angel food cake. GF Angel Food Cake.
Makes 1 cake.
Ingredients:
1 1/2 cups granulated sugar, divided
1 vanilla bean, split lengthwise and seeded
1 cup sifted cake flour
12 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla
Note: An easy at home substitute for cake flour exists! For 1 cup of cake flour, start with 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons of cornstarch.
Preparation:
1. Place 3/4 cup sugar in a small mixing bowl. Add vanilla bean seeds (discard bean) and mix will. Using your fingers works best.
2. Whisk cake flour into sugar/vanilla bean mixture.
3. Beat egg whites on high until white and foamy.
4. Add salt and cream of tartar and continue to beat and peaks begin to form.
5. Add 3/4 cup sugar, 1/4 cup at a time. Mix until peaks begin to stiffen.
6. Beat in lemon juice and vanilla extract.
7. Add flour mixture, 1/4 cup at a time.
8. Pour batter into 10-inch tube pan. Use a knife or spatula to cut through batter to prevent air pockets.
9. Bake at 325 degrees for 50 minutes. Cake should be sponge-like to the touch.
10. Invert pan (wine bottles with tall thin stems or old fashioned glass coke bottles work well!) and cool completely.
11. Invert cake onto plate and serve.