Monday, March 29, 2010

Vanilla Bean Angel Food Cake

With Spring here and the warmer weather showing its presence, what better way to celebrate than with a light and airy angel food cake with fresh berries? With trying to incorporate more healthy desserts in our lifestyle, I found this recipe from Cooking Light and just added in some vanilla bean. I love the extra vanilla that a vanilla bean gives.

I have talked to people that thought angel food cake was a hard thing to do, but it's really not. With just 6 ingredients, and you should have them all in your pantry, you can whip up this cake in no time and would be perfect a perfect dessert for the Easter weekend!

Angel Food Cake
From: Cooking Light

1 cup sifted cake flour, or all purpose
1 1/4 cups sugar, divided
10 egg whites
1 1/4 tsp cream of tartar
1/8 tsp salt
1/8 tsp vanilla extract, or 1/2 vanilla bean, split and scraped

Preheat oven to 350 degrees.

Sift together flour and 1/4 cup sugar; set aside. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 1 cup sugar, 2 Tbsp at a time, beating until soft peaks form. Sift 1/4 cup flour mixture over egg white mixture, and fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time. Fold in vanilla.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 degrees for 40 minutes or until cake springs back with lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto a serving plate.

11 comments:

Kat said...

I love angel food cake. My gma used to make it for every dinner party we had. Now I rip it up and mix it with pudding, like a mini triffle. YUM!

SprinkleBakes said...

This looks great! I'm totally into light desserts right now. :) Thanks!

Megan said...

I love vanilla beans and I bet it did take this to the next level. Perfect with fresh berries. :)

Ingrid said...

Mmmm, it's been awhile since I've had homemade angel food! Vanilla's the best!
~ingrid

The Blonde Duck said...

That's the perfect cake for Spring.

Kathleen said...

Angel food cake is soooo yummy! Yours looks really pretty!

Bethie said...

Guuuurl, I am making this. It is beautiful. Wait till we start getting our eggs!! Yeehaw!

Debbie said...

Perfect to have with berries!

Taste of Beirut said...

Sounds delicious and light of course!

Redbonegirl97 said...

I love making angel food cake. It's so light and when you pair it with some fresh fruit. Nothing better than this when it starts getting warm out and you don't want to eat something heavy.

Tiffany
http://liferequiresmorechocolate.blogspot.com

Avanika [YumsiliciousBakes] said...

*sigh* If only I had a tube pan!

Monday, March 29, 2010

Vanilla Bean Angel Food Cake

With Spring here and the warmer weather showing its presence, what better way to celebrate than with a light and airy angel food cake with fresh berries? With trying to incorporate more healthy desserts in our lifestyle, I found this recipe from Cooking Light and just added in some vanilla bean. I love the extra vanilla that a vanilla bean gives.

I have talked to people that thought angel food cake was a hard thing to do, but it's really not. With just 6 ingredients, and you should have them all in your pantry, you can whip up this cake in no time and would be perfect a perfect dessert for the Easter weekend!

Angel Food Cake
From: Cooking Light

1 cup sifted cake flour, or all purpose
1 1/4 cups sugar, divided
10 egg whites
1 1/4 tsp cream of tartar
1/8 tsp salt
1/8 tsp vanilla extract, or 1/2 vanilla bean, split and scraped

Preheat oven to 350 degrees.

Sift together flour and 1/4 cup sugar; set aside. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 1 cup sugar, 2 Tbsp at a time, beating until soft peaks form. Sift 1/4 cup flour mixture over egg white mixture, and fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time. Fold in vanilla.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 degrees for 40 minutes or until cake springs back with lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto a serving plate.

11 comments:

Kat said...

I love angel food cake. My gma used to make it for every dinner party we had. Now I rip it up and mix it with pudding, like a mini triffle. YUM!

SprinkleBakes said...

This looks great! I'm totally into light desserts right now. :) Thanks!

Megan said...

I love vanilla beans and I bet it did take this to the next level. Perfect with fresh berries. :)

Ingrid said...

Mmmm, it's been awhile since I've had homemade angel food! Vanilla's the best!
~ingrid

The Blonde Duck said...

That's the perfect cake for Spring.

Kathleen said...

Angel food cake is soooo yummy! Yours looks really pretty!

Bethie said...

Guuuurl, I am making this. It is beautiful. Wait till we start getting our eggs!! Yeehaw!

Debbie said...

Perfect to have with berries!

Taste of Beirut said...

Sounds delicious and light of course!

Redbonegirl97 said...

I love making angel food cake. It's so light and when you pair it with some fresh fruit. Nothing better than this when it starts getting warm out and you don't want to eat something heavy.

Tiffany
http://liferequiresmorechocolate.blogspot.com

Avanika [YumsiliciousBakes] said...

*sigh* If only I had a tube pan!