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!