Vanilla Bean and Lavender Angel Food Cake

Makes 12 servings


  • 1½ cups sugar, divided
  • 1 vanilla bean
  • 1 tablespoon organic lavender buds
  • 1 cup sifted cake flour
  • 12 large egg whites
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice
  • Garnish: Fresh blackberries, raspberries, or strawberries


Preheat oven to 325 degrees. Place half the sugar in a small bowl. Scrape seeds from the vanilla bean and add seeds to sugar along with the lavender. Whisk the sugar mixture until well-combined. Add flour and whisk to combine.

In the bowl of an electric mixer, beat egg whites at high speed for 30 seconds. Add salt and continue to beat until soft peaks form. Gradually add the remaining ¾ cup sugar and beat until stiff peaks form. Add lemon juice.

Remove bowl from mixer. Gently sprinkle flour mixture over egg white mixture, ¼ cup at a time and fold in after each addition, being careful to not deflate the egg whites. Once all the flour is incorporated, spoon batter into an ungreased 10-inch tube pan. Gently swirl a knife through the batter to break up any large air pockets.

Bake 50 minutes or until cake springs back when lightly touched. Remove from oven and invert pan on a wire cooling rack. When cake is cooled completely, loosen it from the sides of pan using a knife or spatula. Cut into 12 slices and serve with berries, if desired.


Serving size: 1 slice

Calories: 147; Total fat: 0.1 g; Saturated fat: 0 g; Cholesterol 0 mg; Sodium: 103 mg; Potassium: 1 mg; Carbohydrate: 33 g; Protein: 5 g