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Vanilla Bean Angel Food Cake

This recipe is worth the time and effort and your guests will love the light, creamy taste accentuated by Native Vanilla beans and extract. Enjoy!

~ Makes 16 servings ~ 

Ingredients 

  • 12 large egg whites 
  • 1 cup cake flour 
  • 1½ cups sugar 
  • 1 Native Vanilla bean OR 1 teaspoon Native Vanilla extract 
  • ½ teaspoon cream of tartar 
  • ¼ teaspoon salt 

Glaze: 

  • 2 cups confectioners’ sugar 
  • 1 Native Vanilla bean OR 1 teaspoon Native Vanilla extract 
  • 3 to 4 tablespoons 2% milk 

Directions 

  • Leave egg whites at room temperature for 30 minutes. 
  • Preheat oven to 325*. 
  • In a small bowl, mix flour and ¾ cups sugar. 
  • Add seeds of Native Vanilla beans (OR Native Vanilla extract, if using), cream of tartar, and salt to room temperature egg whites. 
  • Beat until soft peaks form. 
  • Gradually add remaining ¾ cups sugar, 1 tablespoon at a time, until mixed, whisking on medium speed in between. 
  • Continue beating until glossy peaks form. 
  • Gradually fold in flour mixture, ½ cup at a time. 
  • Transfer mixture to an ungreased 10-inch tube pan. 
  • Remove air bubbles from the mixture. 
  • Bake on lowest oven rack until top springs back when touched, about 45-55 minutes.
  • Remove from the oven and invert the pan immediately. 
  • Cool completely in pan, about 1½ hours. 
  • Remove from pan onto a serving plate. 
  • For glaze, in a small bowl, mix confectioners’ sugar, seeds from Native Vanilla beans (OR Native Vanilla extract, if using), and milk to your desired consistency.
  • Spread glaze over the cake, and enjoy! 
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