Description
This light, airy Raspberry Angel Food Cake pairs cloud-like texture with bright, tart berries. Each bite is soft and springy, with fresh raspberry pockets that add juicy pops and a pretty pink flecked crumb.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups egg whites (about 12 large eggs)
- 1 cup granulated sugar
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Sift the cake flour into a bowl and set it aside. Ensure mixing bowl and beaters are clean and dry.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually add the granulated sugar while beating until stiff peaks form. Gently fold in the vanilla extract.
- Sift the reserved cake flour over the whipped egg whites in small additions and fold gently until just combined.
- Carefully fold in the fresh raspberries. Pour the batter into an ungreased angel food cake pan. Bake for 35–40 minutes, or until golden on top and springs back when touched.
- Once done, invert the pan immediately and let it cool completely upside-down. When cool, run a knife around the sides to release the cake and dust with powdered sugar before serving.
Notes
Serve with whipped cream or crème fraîche and additional raspberries for a refreshing dessert. Can be stored at room temperature for up to 2 days.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 17g
- Sodium: 110mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.7g
- Protein: 3.6g
- Cholesterol: 0mg