We received a KitchenAid Stand Mixer as a wedding gift, so I decided to break it in by making Angel Food cake. Since Angel Food Cake is mostly egg whites, it’s fat free and a really lovely light dessert. It fluffs up a lot as it cooks, so be careful not to overfill your pan.
A crisp, sweet crust develops on the top as the cake bakes (and becomes the bottom when you flip the cake out of the pan). I used the wine bottle in the background to hold the cake upside down cool completely before removing it from the pan. A springform pan is helpful.
This recipe is adapted from the Better Homes and Gardens Cookbook. I added half of a vanilla bean to make it extra special.
Vanilla Bean Angel Food Cake
10 egg whites
1.5 cups powdered sugar
1 cup flour
1.5 teaspoon cream of tartar
1 teaspoon vanilla
1 cup sugar
.5 vanilla bean, split with seeds scraped out
1. Carefully separate egg whites in to the bowl of an electric mixer fitted with the whisk. Allow to stand at room temperature for 30 minutes.
2. Preheat oven to 350
3. Shift together powdered sugar and flour. Make several passes to ensure that it is fully mixed and free from clumps
4. Add cream of tartar, vanilla, and vanilla beans to the egg whites and beat on medium speed until soft peaks form
5. Slowly add the sugar and beat until stiff peaks form
6. Remove bowl from mixer and fold in the flour mixture in fourths, making sure that it is all fully incorporated before adding more
7. Pour into an ungreased angel food cake pan (the one with a hole in the center)
8. Bake on the bottom rack of the oven for 40-45 minutes, until the top springs back when touched lightly
9. Invert cake on a wine bottle and allow to cool completely
10. Gently run a thin spatula around the edges (and bottom if using a spring form pan) to remove cake.
11. Top with whipped cream and sliced strawberries
Vanilla Bean Whipped Cream
1 cup heavy cream
1 teaspoon vanilla
.5 vanilla bean, split and seeds scraped out
1-2 tablespoons sugar
Combine everything except the sugar in the bowl of you mixer and beat with the whisk attachment on medium. Slowly add sugar and continue to mix until desired texture is reached.