Raspberry Angel Food Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool Upside Down: Invert the cake pan immediately after removing it from the oven to cool completely. This prevents the delicate structure from collapsing.
- 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
Find it online: https://ricoloranz.com/raspberry-angel-food-cake-recipe/
