Guilt-free vanilla bean angel food cake

Aug 10, 2021
This delicious angel food cake is a guilt-free alternative for your sweet cravings. Source: Getty Images

This vanilla bean angel food cake is as guilt-free as it gets. There’s almost no fat, cholesterol or sodium.

I learnt that the egg whites are not only what gives the cake its white colour, but compared with egg yolks they have little-to-no fat. The recipe uses quite a lot of eggs (12 to be precise), so you might want to use the leftover yolks to make a vanilla slice, custard tart or lemon curd.

I quite enjoyed watching the surface of the cake spring back, alerting me to the fact it was cooked. You could serve this with a low-fat or fat-free whipped topping, or keep it simple with a side of berries.

Serves 12


  • 1 1/2 cups sugar, divided
  • 1 (2-inch) piece vanilla bean, split lengthwise
  • 1 cup sifted cake flour
  • 12 large egg whites
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp lemon juice


  1. Preheat oven to 165C.
  2. Place 3/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Work vanilla seeds into sugar with fingers until well combined.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugar mixture, stirring with a whisk to combine.
  4. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in juice. Sift flour mixture over egg-white mixture, 1/4 cup at a time; fold in after each addition.
  5. Spoon batter into an ungreased 25cm tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.

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