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–+ servings
Raspberry Angel Food Cake

Raspberry Angel Food Cake: Your Light and Fruity Bliss

This Raspberry Angel Food Cake is a light and delightful dessert that combines airy texture with the refreshing taste of fresh raspberries.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites Use fresh eggs for best results.
  • 1 cup Granulated Sugar Can substitute with a granulated sweetener for lower calorie.
  • 1 cup Cake Flour Substitute with all-purpose flour for a denser cake.
  • 1 teaspoon Cream of Tartar Essential for the right texture.
  • 1 cup Fresh Raspberries Frozen raspberries can alter texture.
For the Dusting
  • 1 cup Powdered Sugar Adds sweetness and visual appeal.
Optional Topping
  • 1 cup Whipped Cream Enhances lightness and adds richness.

Equipment

  • 10-inch tube pan
  • Electric Mixer
  • mixing bowls

Method
 

Step-by-Step Instructions for Raspberry Angel Food Cake
  1. Preheat your oven to 350°F (175°C) and ensure a 10-inch tube pan is completely ungreased.
  2. In a large mixing bowl, combine egg whites and cream of tartar; beat until soft peaks form (2-3 minutes). Gradually add sugar and beat until stiff peaks form (4-5 minutes).
  3. In a separate bowl, sift together cake flour and 1/4 cup sugar, ensuring no lumps.
  4. Gently fold dry ingredients into the whipped egg whites in three additions, maintaining the airy texture.
  5. Fold in fresh raspberries gently, ensuring they don’t break apart.
  6. Pour the batter into the prepared tube pan and bake for 35-40 minutes until golden brown.
  7. Invert the tube pan onto a wire rack to cool completely for about an hour.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 28gProtein: 3gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 14gVitamin C: 15mgCalcium: 1mgIron: 2mg

Notes

For optimal freshness, store covered at room temperature for up to 3 days, or in the fridge for 5 days. Freeze slices tightly wrapped for up to 2 months.

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