Vanilla Bean Angel Food Cake
Makes 1 (10-inch) tube cake
  • 2 cups (200 grams) cake flour
  • 1¾ cups (350 grams) granulated sugar, divided
  • 2 cups egg whites (from about 14 large eggs), room temperature
  • 1 teaspoon (2 grams) cream of tartar
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 vanilla beans, split lengthwise, seeds scraped and reserved
  • 1 teaspoon vanilla extract
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°F.
  2. In a medium bowl, sift together flour and 1 cup (200 grams) granulated sugar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt at medium-high speed until soft peaks form. Gradually add vanilla bean seeds, vanilla extract, and remaining ¾ cup (150 grams) granulated sugar, beating until medium moist peaks form. (Do not beat until stiff.) Transfer egg white mixture to a large bowl. Gradually fold in flour mixture just until combined. (Do not overmix.) Gently spread batter into an ungreased 10-cup tube pan.
  3. Bake until cake is firm to the touch, about 50 minutes. Invert pan onto a bottle or wire rack. Let cool completely. Using an offset spatula, loosen cake from sides of pan. Carefully remove pan. Place cake on a serving plate, and dust with confectioners’ sugar.
Recipe by Bake from Scratch at