Raspberry Angel Food Cake Recipe

Introduction

This Raspberry Angel Food Cake is a light and airy dessert, perfect for any occasion. The delicate sweetness of the cake combined with a fruity raspberry swirl makes for a refreshing treat that’s as beautiful as it is delicious.

Ingredients

• 1 cup cake flour
• 1 ½ cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• 2 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 cup fresh or frozen raspberries
• 2–3 tbsp sugar
• Whipped cream for serving
• Fresh raspberries for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
2. Step 2: In a small saucepan, heat the raspberries with sugar over low heat until soft and slightly thickened. Mash lightly and set aside to cool.
3. Step 3: In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup sugar while continuing to beat until stiff peaks form.
4. Step 4: Gently fold in the vanilla, almond extract, and sifted cake flour in batches until just combined.
5. Step 5: Pour half of the batter into the pan, then spoon half of the raspberry mixture over it. Repeat with the remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
6. Step 6: Bake for 35–40 minutes, or until the cake springs back lightly when touched.
7. Step 7: Invert the pan and let the cake cool completely before removing it.
8. Step 8: Serve with whipped cream and fresh raspberries for garnish.

Tips & Variations

• Make sure your egg whites are at room temperature for the best volume and structure.
• Use an angel food cake pan with a removable bottom for easier cake release.
• For a different flavor, try swapping almond extract with lemon or orange zest.
• If using frozen raspberries, thaw and drain excess liquid before heating to prevent a runny swirl.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 5 days. Reheat slightly at room temperature before serving if chilled, and add fresh whipped cream and raspberries just before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the cake flour with a gluten-free flour blend designed for baking, but results may vary slightly in texture. Be sure to sift the flour and fold gently.

Why shouldn’t I grease the angel food cake pan?

The ungreased surface helps the batter cling to the sides of the pan as it rises, providing structure and height to the cake. Greasing the pan can cause the cake to collapse.

Raspberry Angel Food Cake Recipe

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★★★★★

4.5 from 108 reviews

A light and airy Raspberry Angel Food Cake featuring delicately whipped egg whites folded with cake flour and swirled with a sweet raspberry sauce. This stunning dessert is topped with fresh raspberries and whipped cream, making it perfect for spring or summer celebrations.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup cake flour
• 1 ½ cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• 2 tsp vanilla extract
• 1 tsp almond extract (optional)

For the Raspberry Swirl & Topping:

• 1 cup fresh or frozen raspberries
• 2–3 tbsp sugar
• Whipped cream for serving
• Fresh raspberries for garnish

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Do not grease the angel food cake pan as the batter needs to cling to the pan to rise properly.
2. Prepare Raspberry Sauce: In a small saucepan, gently heat the raspberries with sugar over low heat until the fruit softens and the mixture thickens slightly. Mash lightly with a spoon to break up some berries. Remove from heat and let the sauce cool completely.
3. Beat Egg Whites: In a large clean bowl, beat the egg whites along with cream of tartar and salt until soft peaks form. Gradually add ¾ cup of the sugar while continuing to beat until stiff, glossy peaks develop.
4. Fold in Dry Ingredients and Flavorings: Gently fold in vanilla extract, almond extract if using, and the sifted cake flour in batches. Be careful to fold just until combined to retain the airy texture.
5. Layer Batter and Raspberry Swirl: Pour half of the angel food batter into the pan, then spoon half of the cooled raspberry mixture over the top. Repeat with remaining batter and raspberry mixture. Use a knife or skewer to gently swirl the raspberries through the batter creating a marbled effect.
6. Bake the Cake: Bake in the preheated oven for 35–40 minutes. The cake is done when it springs back lightly to the touch and feels dry on top.
7. Cool Upside Down: Invert the cake pan immediately after removing it from the oven to cool completely. This prevents the delicate structure from collapsing.
8. Serve: Once cooled, loosen the cake from the pan and serve slices topped with whipped cream and fresh raspberries for a fresh, elegant finish.

Notes

• Ensure egg whites are at room temperature for maximum volume when beaten.
• Do not grease the pan or the cake will not rise properly.
• Sifting the cake flour is crucial to avoid lumps and maintain a light texture.
• Be delicate when folding the flour into the egg whites to avoid deflating the batter.
• The almond extract is optional but adds a nice depth of flavor that complements the raspberries.
• Cooling the cake upside down helps maintain its volume and prevents sinking.

Keywords: angel food cake, raspberry cake, light dessert, fruit swirl cake, low fat dessert, whipped egg whites cake