Description
Raspberry Angel Food Cake is a light, airy dessert that serves 10, bursting with fresh raspberries and a delicate crumb. This low-fat cake uses egg whites, cake flour, and a touch of vanilla, making it ideal for brunches, tea parties, or weekend treats. Serve with whipped cream and extra berries for a stunning, crowd-pleasing indulgence perfect for Pinterest-worthy desserts.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites (room temperature)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 1/2 cups fresh raspberries (plus extra for topping)
- Whipped cream (optional, for serving)
Instructions
- Preheat oven to 350°F (175°C). Make sure your tube pan is clean and ungreased.
- In a medium bowl, sift together the cake flour and 1/2 cup sugar. Set aside.
- In a large mixing bowl, beat egg whites with cream of tartar and salt on medium speed until soft peaks form.
- Gradually add the remaining 1 cup sugar, 2 tablespoons at a time, and continue beating until stiff, glossy peaks form.
- Gently fold in vanilla and almond extract.
- Sift one-fourth of the flour mixture over the egg whites and fold gently with a spatula. Repeat until all flour is incorporated.
- Carefully fold in the raspberries, being gentle to avoid deflating the batter.
- Spoon the batter into the ungreased tube pan and smooth the top evenly.
- Bake for 35–40 minutes or until golden brown and the top springs back when lightly touched.
- Invert the pan immediately and cool completely upside down.
- Once cooled, loosen the edges, remove the cake, and serve topped with whipped cream and fresh raspberries.
Notes
- Do not grease the pan; this helps the cake rise and keep its airy texture.
- Room temperature egg whites whip to stiff peaks.
- Sift flour with sugar to keep the batter light.
- Gently fold in raspberries to avoid deflating the batter.
- Serve with whipped cream and extra raspberries for color and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: Approximately 170
- Sugar: Approximately 22 g
- Sodium: Approximately 90 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Raspberry Angel Food Cake, raspberry cake, angel food cake, light dessert, airy cake, brunch dessert, low-fat dessert, easy cake recipe