vanilla bean angel food cake

How To Make vanilla bean angel food cake

• 1

  Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.
• 2

  Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
• 3

  For glaze, in a small bowl, mix confectioners' sugar, seeds from vanilla bean (or extract if using) and enough milk to reach desired consistency. Spread glaze over cake, allowing some to drip down sides.
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