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Raspberry Angel Food Cake

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

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/raspberry-angel-food-cake-recipe/