Vanilla Bean Angel Food Cake

Ingredients

• 1 3/4 cups granulated sugar
• 1/4 tsp salt
• 1 cup cake flour, sifted
• 12 large egg whites, at room temperature
• 1/3 cup warm water
• Seeds of 1 – 2 vanilla beans
• 1/2 tsp vanilla extract
• 1 1/2 tsp cream of tartar
• Sweetened whipped cream, for serving
• Sliced or macerated strawberries, for serving

Directions

1. Heat the oven to 350 degrees. Add the sugar to a food processor and process it in short bursts until it becomes very fine, about 2 minutes. In a mixing bowl, combine half the sugar with the cake flour and salt by sifting them together.
2. In another large bowl, whisk the egg whites with the water, vanilla bean seeds, vanilla extract, and cream of tartar until the mixture is evenly blended, about 2 minutes. The vanilla seeds may clump a bit at this point, and that is okay; they will distribute better once the sugar goes in.
3. Using a hand mixer, beat the egg white mixture on medium speed, gradually sprinkling in the remaining sugar as you go. Continue beating until the whites hold medium peaks.
4. Dust the surface of the egg whites with a small amount of the flour mixture by sifting it over the top, then fold it in gently with a spatula. Repeat with the remaining flour mixture, adding only a little at a time, until it has all been worked in. Handle the batter lightly so you do not knock out the air.
5. Carefully transfer the batter into an ungreased angel food cake pan, spreading it evenly. Do not coat the pan with anything, because the batter needs to cling to the sides in order to rise well.
6. Once the cake has baked for 35 minutes, start testing it by sliding a wooden chopstick or skewer halfway into the cake; it should come back clean. The cake may need up to 40 minutes.
7. Take the cake out of the oven and turn the pan upside down to cool on a wire rack. Do not cool it right side up, or the cake can sink; if your pan has feet, you can invert it using those instead of the rack.
8. Allow the cake to cool for at least 1 hour before releasing it from the pan. Loosen the edges with a sharp knife if needed, then slice and serve with whipped cream and strawberries, fruit sauce, chocolate sauce, or your preferred topping.