Raspberry Angel Food Cake

Raspberry Angel Food Cake is a light, airy dessert that combines fluffy angel food cake with fresh, juicy raspberries and a delicate whipped topping.

If you’re tired of heavy, overly sweet treats or dry cakes, this recipe delivers a refreshing and elegant dessert perfect for summer gatherings, brunch, or anytime you want a sweet, yet not overwhelming, indulgence.

At dishfoody.com, our goal is to share simple, delicious recipes that elevate your baking and bring joy to your table. This article will explain why this recipe works, selecting the best ingredients, preparation tips, step-by-step instructions, expert advice, flavor variations, serving ideas, and FAQs.

Why This Raspberry Angel Food Cake Recipe Works

• Uses easy-to-find ingredients like fresh berries, egg whites, and whipped cream
• Combines airy, tender cake with bright, juicy raspberries for a perfect texture and flavor contrast
• Good for special occasions or a quick refreshing dessert

Choosing the Right Ingredients for Raspberry Angel Food Cake

Best Ingredients for This Recipe

Fresh, ripe raspberries are essential for their vibrant flavor and color. Angel food cake needs egg whites and a good amount of sugar to achieve its signature fluffiness.

Buying Tips

Select plump, bright berries without mushy spots. Use high-quality egg whites and superfine sugar for a smooth batter and maximum rise.

Substitutions

Use mixed berries like blackberries and blueberries for variation. Make a fruit compote for a layered presentation.

Ingredients & Prep for Raspberry Angel Food Cake

• 1 cup egg whites (about 8-10 large eggs, separated)
• 1 cup superfine sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1 cup fresh raspberries (or mixed berries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla or almond extract
• Mint leaves for garnish (optional)

Step-by-Step Cooking Instructions for Raspberry Angel Food Cake

Pre-Cooking Prep

Separate eggs carefully ensuring no yolk contaminates whites. Preheat oven to 375°F (190°C). Line a baking pan with parchment or use an ungreased tube pan.

Cooking Method

1. In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add superfine sugar, a tablespoon at a time, and beat on high until stiff, glossy peaks develop, about 4-5 minutes.
2. Gently fold in vanilla and spoon batter into the pan, smoothing the top.
3. Bake for 35-40 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
4. Remove from oven, invert the pan (if using a tube pan), and cool completely upside down.
5. In the meantime, whip heavy cream with powdered sugar and vanilla until soft peaks form.
6. Gently fold most raspberries into the whipped cream, leaving some for garnish.

Doneness Check

Cake should be airy and firm but tender; berries should be fresh and bright.

Resting

Chill the cake before serving for best texture. Layer whipped cream and berries on top before slicing.

Pro Tips for Perfect Raspberry Angel Food Cake

• Use very clean, dry bowls for whipping egg whites to achieve maximum volume.
• Gently fold in berries and whipped cream to avoid deflating the airy batter.
• Invert the cake while cooling to maintain its tall, fluffy shape.

Flavor Variations for Raspberry Angel Food Cake

Spicy Twist

Add a splash of Chambord or raspberry liqueur to the whipped cream.

Keto/Paleo

Use coconut whipped cream and berries, with a nut-based crust if making a layered cake.

Global Flavors

• Lemon Zest: Add zest to the whipped cream for brightness.
• Basil or mint: Incorporate herbs into the whipped topping for a fresh twist.

Serving Suggestions for Raspberry Angel Food Cake

Serve slices topped with extra berries, mint leaves, and a dusting of powdered sugar. Pair with a glass of sparkling wine or a light tea.

FAQs for Raspberry Angel Food Cake

• Can I prepare ahead? Yes, assemble layers just before serving.
• How long does it keep? Refrigerate covered for up to 2 days.
• Can I use frozen berries? Yes, thaw and drain excess moisture before folding into whipped cream.

Conclusion

Raspberry Angel Food Cake is a delicate, beautiful dessert that combines fluffiness and fresh fruit into a celebration of light, sweet flavors. Perfect for summer parties, brunch, or a special treat, this cake is sure to impress. For more inspired desserts, visit dishfoody.com and try our Tuxedo Cake Triple Chocolate Mousse Cake next!

Raspberry Angel Food Cake

Print Recipe

Raspberry Angel Food Cake is a light and airy dessert combining fluffy angel food cake with fresh raspberries for a sweet and refreshing treat.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup cake flour
• 1 1/2 cups egg whites (about 12 large eggs)
• 1 1/2 cups granulated sugar
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• Optional: powdered sugar for dusting

Instructions

• 1. Preheat oven to 350°F (175°C). Do not grease the angel food cake pan.
• 2. Sift cake flour and set aside.
• 3. In a large bowl, beat egg whites until foamy.
• 4. Add cream of tartar and salt; continue beating until soft peaks form.
• 5. Gradually add sugar, beating until stiff peaks form.
• 6. Gently fold in vanilla extract and sifted cake flour.
• 7. Fold in fresh raspberries carefully.
• 8. Spoon batter into pan and bake for 35-40 minutes.
• 9. Invert pan and cool completely before removing.
• 10. Dust with powdered sugar if desired.

Notes

• Use fresh, room-temperature egg whites for best volume.
• Avoid greasing pan to help cake rise properly.
• Serve with whipped cream or raspberry sauce.
• Cake is best eaten within 2 days for freshness.

Nutrition

• Serving Size: 1 slice
• Calories: 110
• Sugar: 19g
• Sodium: 120mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: raspberry angel food cake, light dessert, airy cake, fruit cake