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This Vanilla Bean Angel Food Cake is light and airy, with a pure vanilla scent from the vanilla beans flavoring the cake. It's the perfect light dessert when served with berries and whipped cream.

Vanilla Bean Angel Food Cake

Author Rachel Conners


  • 1 1/4 cups cake flour
  • 1 1/4 cups white sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups egg whites 11 eggs whites for me
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1 vanilla bean scraped


  1. Beat egg whites until they form medium stiff peaks, and then add cream of tartar and vanilla extract.
  2. In a separate bowl, combine vanilla bean seeds and sugar. Rub the vanilla into the sugar with your fingers. Add the flour and salt and whisk together thoroughly until all clumps are broken up and the flour and sugar are fully incorporated.
  3. Gently fold the dry ingredients into the egg whites, making sure the flour is fully incorporated, and then pour into an ungreased 10-inch tube pan.
  4. Preheat the oven to 325°F. Cook for about 45 minutes to one hour, or until cake is golden brown.
  5. Remove the cake from the oven, and place it upside down on a bottle or metal funnel to keep from crushing the top. Let the cake cool for 1 1/2 hours. This cooling period sets the structure, and keeps the cake from collapsing.
  6. Loosen the edges of the cake with a knife, and remove it from the pan. Serve with freshly whipped cream and strawberries.