12 large egg whites (about 1-2/3 cups)
1 cup cake flour
1-1/2 cups sugar, divided
1 vanilla bean (see Editor's Note) or 1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
GLAZE:
2 cups confectioners' sugar
1 vanilla bean or 1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
1Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.
3Add 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 tablespoon 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.
4Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
5Run a knife around sides and center tube of pan. Remove cake to a serving plate.
6For 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.
Total Time
Prep: 30 min. Bake: 45 min. + cooling
Makes 16 servings
Note
To remove the seeds from a vanilla bean, cut bean lengthwise in half with a sharp knife; scrape out the dark, pulpy seeds.
Nutrition Facts
1 slice: 177 calories, 0 fat (0 saturated fat), 0 cholesterol, 80mg sodium, 41g carbohydrate (34g sugars, 0 fiber), 3g protein.