Vanilla Bean Angel Food Cake Recipe

For a Vanilla Bean Angel Food Cake, gather these ingredients: 1 cup cake flour, 1 1/2 cups granulated sugar, 12 large egg whites (room temperature), 1 teaspoon cream of tartar, 1/4 teaspoon salt, 1 tablespoon vanilla bean paste, and 1/2 teaspoon almond extract. Preheat oven to 350°F. Sift cake flour and 3/4 cup sugar together, set aside. In a large bowl, beat egg whites with cream of tartar and salt on medium speed until foamy. Gradually add remaining 3/4 cup sugar, beating on high until stiff peaks form. Stir in vanilla bean paste and almond extract. Gently fold in flour mixture in three additions, being careful not to deflate the batter. Spoon into an ungreased 10-inch tube pan. Bake for 35-40 minutes or until lightly golden and top springs back when touched. Immediately invert pan onto a bottle or funnel to cool completely, about 1 hour. Run a knife around edges to release cake. Serve with fresh berries or whipped cream if desired. Store leftovers in an airtight container for up to 3 days. Yields 12 servings. Enjoy this light, airy cake with a rich vanilla flavor from the bean paste, perfect for any occasion.