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Vanilla Bean Angel Food Cake with Strawberry Compote

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Vanilla Bean Angel Food Cake with Strawberry Compote is a light, fluffy dessert that combines the richness of vanilla beans with the sweet tartness of fresh strawberries. This cake is perfect for any occasion, offering a delightful balance of textures and flavors that will impress your guests and leave them asking for more. With simple ingredients and foolproof techniques, you’ll create an Instagram-worthy masterpiece that’s as enjoyable to make as it is to eat.

Ingredients

Scale
  • 1 cup egg whites (about 8 large eggs)
  • 1 cup granulated sugar
  • 1 cup all-purpose flour, sifted
  • 2 vanilla beans, split and seeds scraped
  • 1 tbsp lemon juice
  • 2 cups fresh strawberries, sliced
  • 1/4 cup water

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare a 10-inch ungreased tube pan.
  2. In a large bowl, whip the egg whites until foamy. Add lemon juice and continue beating until soft peaks form.
  3. Gradually add granulated sugar while whipping until stiff peaks form and the mixture is glossy.
  4. Gently sift in the flour and fold in the vanilla bean seeds, being careful not to deflate the batter.
  5. Pour the batter into the tube pan and bake for 35-40 minutes until golden brown and springy to touch.
  6. While cooling upside down, prepare the strawberry compote by combining sliced strawberries, water, and sugar in a saucepan over medium heat. Stir until juices are released (about 5 minutes).
  7. Serve slices of cake topped with warm strawberry compote.

Nutrition

Keywords: For added flavor, substitute vanilla bean with almond extract or include lemon zest for a citrusy kick. Store leftover cake in an airtight container at room temperature for up to three days or freeze for up to three months.

Find it online: https://cookedtotaste.com/delightful-vanilla-bean-angel-food-cake-with-strawberry-compote/