Best 2 Vanilla Bean Angel Food Cake Recipes
Indulge in the heavenly Vanilla Bean Angel Food Cake, a culinary masterpiece that promises an ethereal experience with every bite. This classic cake, known for its impossibly light and fluffy texture, is elevated with the addition of aromatic vanilla beans, resulting in a symphony of flavors that will tantalize your taste buds. The step-by-step recipe guides you through the process of whipping egg whites to stiff peaks, gently folding in sifted flour and sugar, and incorporating the vanilla bean paste, ensuring a perfectly airy batter. Additionally, the article offers variations to customize your cake, including a luscious strawberry filling and a decadent chocolate ganache, transforming it into an unforgettable dessert that will impress any crowd.
Here are our top 2 tried and tested recipes!
ORANGE VANILLA BEAN ANGEL FOOD CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the sugar to a food processor and blend until the sugar is super fine, about 1 minute. Reserve half (about 3/4 cup) of the sugar and set aside.
- Add the cake flour, the remaining sugar (about 3/4 cup), and the salt to a medium bowl. Sift into another medium bowl. Sift the mixture back into the original bowl. This helps get rid of any lumps and creates a very fluffy light texture in the cake.
- In a large bowl, add the orange zest, cream of tartar and egg whites. Slice the vanilla bean in half, scrape the seeds out with a knife, and add the seeds to the bowl with the egg whites. Using a hand mixer, begin to beat the egg white mixture on medium-high speed. While mixing, slowly stream in the remaining sugar. Beat the mixture until it holds medium peaks, this could take up to 10 minutes.
- Set the mixer aside and sift a light dusting of the flour mixture on top of the egg white mixture. Use a rubber spatula to fold the flour into the egg white mixture, this is done by slicing through the middle of the mixture and folding up and over along the side of the bowl to incorporate the flour. Keep sifting and folding until all the flour mixture has been incorporated.
- Carefully spoon the mixture into an ungreased 10-inch tube pan. Use a knife to swirl around the pan 2 times to release any unwanted air bubbles. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes.
- Remove from the oven and cool upside down on a cooling rack. Let cool for at least 1 hour before removing the cake from the pan and cooling completely.
VANILLA BEAN ANGEL FOOD CAKE
Angel food cake is everyone's favorite blank slate for making awesome desserts. Serve it with a simple glaze or pile on fresh fruit, chocolate sauce or nutty sprinkles. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- 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., 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 until top springs back when lightly touched, 45-55 minutes. 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., 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.
Nutrition Facts : Calories 177 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.
Tips:
- Use a clean, grease-free bowl and beaters when whipping the egg whites. Any fat or residue can prevent the egg whites from reaching their full potential.
- Make sure the egg whites are at room temperature before you start whipping them. Cold egg whites will not whip up as well.
- Whip the egg whites gradually, starting on low speed and increasing to high speed as they start to foam. This will help to prevent them from curdling.
- Add the sugar slowly, in a steady stream, while the egg whites are whipping. This will help to prevent the sugar from crystallizing and making the meringue grainy.
- Continue whipping the egg whites until they are stiff and glossy. They should hold stiff peaks when you lift the beaters out of the bowl.
- Fold the egg whites into the batter gently, using a spatula. Overmixing can deflate the egg whites and make the cake tough.
- Bake the cake in a preheated oven. This will help to prevent the cake from falling.
- Do not open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Vanilla bean angel food cake is a light, fluffy, and delicious cake that is perfect for any occasion. It is made with simple ingredients and is easy to make. With a few tips and tricks, you can make a perfect angel food cake that will impress your friends and family.
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