4th Of July Vanilla Bean Angel Food Cake Recipe

Fourth of July calls for celebration – and celebrations call for sweet treats. I’ve always loved angel food cake because it’s light in taste and texture, and it’s a healthier option when it comes to desserts. It does contain sugar, but that’s okay by me — America’s birthday is a special occasion! You could, however, make it sugar free by replacing the sugar with a substitute. The recipe doesn’t call for any milk or butter, so it’s nice to know that it’s fat free :). I love that this cake includes real vanilla bean (which gives it a delicious, truly vanilla flavor), and that it’s coated with an equally delicious Greek yogurt glaze. Top off with some strawberries, blueberries, and white flowers, and this cake is totally ready to celebrate all things American.

Vanilla Bean Angel Food Cake with Greek Yogurt Glaze


1 ½ cups sugar, divided
1 vanilla bean
1 cup cake flour, sifted
12 large egg whites
½ teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon lemon juice

1 cup nonfat Greek yogurt
Splash vanilla extract
½ cup powdered sugar

Strawberries, split lengthwise
Flowers of your choice

Cake ingredients



Preheat oven to 325 degrees F.

Place 3/4 cup sugar in a small bowl. Slice vanilla bean lengthwise and scrape seeds into sugar; discard bean. Mix the vanilla seeds into the sugar with your fingers until well combined.

Add sifted flour into sugar mixture and whisk to combine.

Add egg whites into a mixer and beat at high speed until foamy.

Add cream of tartar and salt; beat until you see soft peaks form. Add the remaining 3/4 cup sugar, a spoonful at a time, and beat until you see stiff peaks form. Beat in lemon juice. Sift the flour mixture over egg white mixture, 1/4 cup at a time, and fold in after each addition.

Spoon your batter into a non-greased tube pan, and spread evenly. Cut through the batter with a knife to break up any air pockets. Bake at 325° for 50 minutes. Your cake should spring back when lightly touched. Invert the pan and let cake cool completely. Use a narrow metal spatula to loosen cake from pan. Invert cake onto plate.


Combine ingredients in a small bowl and whisk until well combined. Once your cake is totally cool, cover it with the glaze using a knife. Decorate with strawberries, blueberries, and flowers to your liking!

Angel food cake

Fourth of July cake

Eaten cake

Happy 4th of July!

More healthy recipes from BLDG 25!

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  1. No! Save the vanilla pod! Put that into a jar with some sugar (whatever kind you use) to infuse it with a yummy vanilla flavor for teas or simple syrup recipes (perfect for fresh summer lemonade). You can also use lavender or rosemary… Mmm. Can’t wait to make this!

  2. Wow Looks beautiful. Would alter it a little to fit my diet but I really wanna try it! Thanks!
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  3. I made this today for the office – very simple, festive and light! Thank you, FP!!!
    with respect to the visual, i kinda wish the glaze was airy/fluffy, not gooey – kinda like a whipped cream. I guess i can play with the recipe .. or maybe i did something wrong? the glaze used in the photos above resembles white frosting. hmm.

    xxoxOXo happy 4th everyone

  4. Save the egg yolks! I kept mine when I tried this recipe (wonderful by the way). I used them with coconut milk to make rosewater ice cream :)

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