This Heavenly Vanilla Bean Angel Cake is a cloud-like dessert that melts in your mouth with every bite. It's the kind of treat that makes any day special, with its light texture and a hint of vanilla and almond, making it perfect for any gathering or just a sweet indulgence at home.
The magic of this cake starts with cake flour, which gives the cake its delicate, tender crumb. Granulated sugar is split into two parts to sweeten the cake and stabilize the meringue. The star of the show, egg whites, are beaten to create the cake's airy structure. Adding a touch of salt balances the sweetness and enhances flavor. Cream of tartar stabilizes the egg whites, ensuring they reach their full, fluffy potential. The seeds from a vanilla bean add a deep, fragrant vanilla flavor, complemented by a splash of vanilla extract and a hint of almond extract for a subtle nutty note. Finally, a dusting of powdered sugar gives a sweet finish and a pretty presentation.
This angel cake pairs beautifully with fresh berries and a dollop of whipped cream. For something a bit more indulgent, serve with a scoop of vanilla bean ice cream or a drizzle of chocolate sauce. It's also delightful on its own with a cup of herbal tea for a light afternoon treat.
Start by preheating your oven to 350°F and positioning the rack in the lower third. This placement helps the cake bake evenly without over-browning on top. Next, sift together the cake flour and half of the granulated sugar, then set it aside. Sifting ensures there are no lumps and helps to aerate the flour, which is critical for the cake's light texture.
In a large mixing bowl, beat the egg whites at room temperature until they become foamy. Room temperature whites whip up more easily and to a greater volume. Add the salt and cream of tartar, then continue to beat until soft peaks form. Gradually add the remaining sugar, a little at a time, and beat until the whites form stiff peaks. You’ll know you have stiff peaks when the meringue holds its shape and doesn't slide around in the bowl.
Gently fold the flour mixture into the meringue in three additions, being careful not to deflate the whipped egg whites. Add the vanilla bean seeds, vanilla extract, and almond extract as you fold. This gentle folding is key to maintaining the cake’s airy structure. Spoon the batter into an ungreased 10-inch tube pan, smoothing the top with a spatula. The ungreased pan helps the batter climb up the sides as it bakes, giving it that classic angel cake height.
Bake for 35-40 minutes, or until the cake springs back when lightly touched. Once done, invert the pan to cool completely. Cooling upside down prevents the cake from collapsing as it sets. Once fully cooled, run a knife around the edges to release the cake from the pan. Dust with powdered sugar before serving for an elegant touch.
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