Raspberry Angel Food Cake
Light, airy, and bursting with bright berry flavor, this Raspberry Angel Food Cake is the perfect dessert for any occasion. Made from scratch with 12 whipped egg whites for that signature fluffy texture, this delicately sweet cake is enhanced with a hint of vanilla and almond extract. Topped with a luscious raspberry-infused whipped cream and a drizzle of fresh raspberry sauce, it strikes the perfect balance between sweetness and tang. Ideal for spring and summer gatherings, this crowd-pleasing dessert is simple yet stunning, making it a must-try for fruit lovers and fans of light, elegant treats. Ready in just over an hour, it’s as much a joy to make as it is to savor!
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Recipe Information
Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 1.5 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract
- 0.25 teaspoons Salt
- 1 cup Fresh raspberries
- 0.5 cup Powdered sugar
- 1 cup Heavy whipping cream
Instructions
Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan as the batter needs to cling to the sides to rise properly.
In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase the speed to high. Gradually add the granulated sugar, a few tablespoons at a time, beating until stiff, glossy peaks form.
Gently fold in the vanilla extract and almond extract using a spatula.
Sift the cake flour over the egg white mixture in 3 additions, gently folding each time with a rubber spatula to avoid deflating the batter.
Once the batter is fully combined, pour it into an ungreased 10-inch angel food cake pan. Smooth the top evenly with a spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly pressed.
Remove the cake from the oven and immediately invert the cake pan onto a wire rack. Allow it to cool completely upside down to maintain its structure, which will take about 2 hours.
While the cake cools, prepare the raspberry topping. In a small bowl, mash the raspberries with a fork or blend them slightly, leaving a few chunks for texture. Mix in the powdered sugar and set aside.
In a separate bowl, whip the heavy whipping cream until soft peaks form. Fold in half of the raspberry mixture into the whipped cream to make a light raspberry cream.
Once the cake is completely cool, run a knife around the edges of the cake pan to loosen it, and gently remove the cake.
Spread the raspberry cream over the top and sides of the cake, or serve it as a dollop on individual slices. Drizzle the remaining raspberry mixture over the cake or on plates as a garnish.
Slice, serve, and enjoy your Raspberry Angel Food Cake!
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 31.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
