This Vanilla Bean Angel Food Cake is a delightful dessert, perfect for anyone looking for cake recipes without butter. It’s light, airy, and incredibly flavorful, making it an ideal treat for any occasion. You’ll love how simple it is to achieve such an impressive result.
Key Ingredients & Substitutions
- Egg Whites: Use fresh, large egg whites for the best volume.
- Cake Flour: Essential for that delicate texture. You can create a substitute by removing 2 tablespoons of all-purpose flour for every cup and replacing it with 2 tablespoons of cornstarch, then sifting well.
- Vanilla Bean Paste: Provides rich vanilla flavor and those beautiful flecks. Vanilla extract works too, but you’ll miss the visual appeal.
- Cream of Tartar: Helps stabilize the egg whites. Lemon juice can be a substitute, but cream of tartar is preferred for consistent results.
Ingredients
Main Ingredients:
- 1 ½ cups (about 12 large) egg whites, at room temperature
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
- 1 ½ cups granulated sugar, divided
- 1 cup cake flour, sifted
- 1 tablespoon vanilla bean paste
Optional (for serving):
- Fresh berries
- Lightly sweetened whipped cream
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12 slices
- Calories per serving: Approximately 180 calories
- Tools Needed: Large mixing bowl, electric mixer (stand or hand-held), sifter, 10-inch tube pan (angel food cake pan), rubber spatula.
Step-by-Step Instructions
1. Preheat Your Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Do not grease your angel food cake pan; the batter needs to cling to the sides to rise properly. Ensure your pan is clean and dry.
2. Sift Dry Ingredients
In a medium bowl, sift together the cake flour and ¾ cup of the granulated sugar. Repeat this sifting process twice more to ensure everything is well combined and aerated. Set aside.
3. Whip Egg Whites
In a very large, clean mixing bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until soft peaks form. This will take several minutes, so be patient.
4. Gradually Add Sugar
With the mixer still running, slowly add the remaining ¾ cup of granulated sugar, about a tablespoon at a time. Increase the speed to high and continue beating until stiff, glossy peaks form. The egg whites should hold their shape firmly.
5. Fold in Vanilla
Gently fold in the vanilla bean paste into the stiff egg whites using a rubber spatula. Be careful not to deflate the mixture, using an upward motion from the bottom of the bowl.
6. Incorporate Flour Mixture
Add the sifted flour and sugar mixture to the egg whites in three additions, folding gently after each addition. Again, use a light hand to preserve the airy texture of the batter, ensuring no streaks of flour remain.
7. Bake the Cake
Carefully spoon the batter into your ungreased tube pan, smoothing the top with a spatula. Bake for 45-55 minutes, or until the top springs back when lightly touched and appears golden brown.
8. Cool Upside Down
Immediately invert the pan onto its “feet” (if it has them) or over the neck of a bottle. This prevents the cake from collapsing. Let it cool completely in this position, which takes at least 1 ½ to 2 hours, before removing it from the pan.
Variation Ideas
- Citrus Zest: Add the zest of one lemon or orange to the dry ingredients for a bright flavor.
- Almond Extract: Replace half of the vanilla with almond extract for a nutty twist.
- Cocoa Swirl: Gently fold in a few tablespoons of unsweetened cocoa powder (sifted) into a portion of the batter before baking for a marbled effect.
Storage Instructions
Store your Vanilla Bean Angel Food Cake at room temperature, covered tightly, for up to 2-3 days. You can also refrigerate it for up to 5 days. For longer storage, slice the cake and freeze individual portions in an airtight container for up to 1 month; thaw at room temperature before serving.
Frequently Asked Questions
Q: Why did my angel food cake fall?
A: This usually happens if the egg whites weren’t beaten to stiff peaks, or if the cake cooled upright instead of inverted. Ensure proper whipping and cooling methods for best results.
Q: Can I use all-purpose flour instead of cake flour?
A: Cake flour is crucial for the tender texture. While you can substitute by making your own cake flour as described in the key ingredients, direct substitution with all-purpose flour will result in a denser cake.
Q: Why can’t I grease the pan?
A: Angel food cake batter needs to cling to the sides of the ungreased pan to climb and rise properly. Greasing will cause it to slide down, resulting in a flat cake.
Q: How do I know if my egg whites are at room temperature?
A: Room temperature egg whites whip up with more volume. You can quickly bring cold egg whites to room temperature by placing the shelled whites in a bowl within a larger bowl of warm water for about 10-15 minutes.
Q: Can I use a different type of pan?
A: A 10-inch tube pan with a removable bottom is ideal. Other pan types, like a bundt pan, may not allow for the necessary cooling method and could make removal difficult.
Q: Is this recipe naturally free of dairy?
A: Yes, this Vanilla Bean Angel Food Cake is one of those excellent cake recipes without butter or any other dairy products, making it suitable for dairy-free diets.