Vanilla Bean Angel Food Cake

Angel food cake is my favorite blank slate for making awesome desserts. Serve it with a simple glaze, or pile on fresh fruit, chocolate sauce or nutty sprinkles. PREP: 30 MIN. BAKE: 45 MIN. + COOLING MAKES: 16 SERVINGS 12 large egg whites (about 12/3 cups)

1 cup cake flour

11/2 cups sugar, divided 1 vanilla bean (see Note) or 1 tsp. vanilla extract 1/2 tsp. cream of tartar 1/4 tsp. salt

GLAZE

2 cups confectioners’ sugar 1 vanilla bean or 1 tsp. vanilla extract 3 to 4 Tbsp. 2% milk

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

2. Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.

3. Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining

3/4 cup sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

4. Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top springs back when lightly touched, 45-55 minutes. Immediately invert pan; cool completely in pan, about 11/2 hours.

5. Run a knife around sides and center tube of pan. Remove cake to a serving plate.

6. For glaze, in a small bowl, mix confectioners’ sugar, seeds from vanilla bean (or extract if using) and enough milk to reach desired consistency. Spread glaze over cake, allowing some to drip down sides.

NOTE To remove the seeds from a vanilla bean, cut bean lengthwise in half with a sharp knife; scrape out the dark, pulpy seeds. 1 SLICE 177 cal., 0 fat (0 sat. fat), 0 chol., 80mg sod., 41g carb. (34g sugars, 0 fiber), 3g pro.