A simple and light Red Velvet Angel Food Cake topped with an easy French Vanilla Bean Glaze — perfect for any occasion.
Love is in the air.
Valentine’s Day is in a few days. Time to get ready for Cupid’s arrival with hearts and sweet treats.
Nothing says Valentine’s Day or even Christmas more than red velvet. The vibrant red color makes it so festive.
Red velvet is one of my favorites. You don’t need a holiday or special occasion to enjoy it. A few weeks ago I shared my simple Red Velvet Cake which is so yummy. It is super easy to whip up anytime.
I love Angel Food Cakes. A few of my favorites are my Lemon Angel Food Cake and Key Lime Angel Food Cake. They are light and I feel less guilty indulging in a piece (or two.) With all the chocolate, sweets and candy for Valentine’s Day, I thought why not lighten it up a little with Red Velvet Angel Food Cake so you can enjoy cake and a box of chocolates. Because calories don’t count on Valentine’s Day, right?
Whether you are having a romantic dinner for two with your sweetie, or looking for a lovely dessert to serve, this Red Velvet Cake topped with a simple French Vanilla Bean Glaze is perfect for any occasion. Serve alone or with some berries or even cube and toss in a trifle.
- 1½ cups egg whites (about 10-12 eggs)
- 1-1½ tablespoon red food coloring
- 1½ teaspoons cream of tartar
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- 1½ cups sugar
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 cup confectioners sugar
- 2½-3 tablespoons french vanilla creamer
- 1 vanilla bean, split and seeded
- Preheat oven to 350 degrees Fahrenheit. Generously spray or grease a 9 or 10 inch tube pan with cooking spray and set aside.
- Using a stand mixer or electric mixer with whisk attachment add to a large bowl egg white, food coloring, cream of tartar, vanilla extract and salt. Stir on medium high speed until stiff peaks form, about 4-5 minutes.
- Reduce speed and gradually add in sugar until just combined.
- In a small bowl sift flour and cocoa powder.
- Gradually sprinkle in flour/cocoa mixture and fold into mixture a little at a time. Don't over mix.
- Pour batter into prepared pan and bake for 35- 40 minutes until top springs back when touched.
- Cool completely.
- Add confectioners sugar to a medium bowl. Stir in French Vanilla creamer a tablespoon at a time until desired consistency. Stir in vanilla bean and drizzle over cooled angel food cake.