| This recipe is liked by 0 person(s). |
Vanilla Bean Angel Food Cake
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe