Raspberry Angel Food Cake
A light and fluffy Raspberry Angel Food Cake that combines the sweetness of fresh raspberries with the ethereal texture of angel food cake, perfect for any gathering.
Ingredients
Dry Ingredients
- 1 cup cake flour Sifted for best texture.
- 1.5 cups granulated sugar Divided into 3/4 cup for the flour mixture and 3/4 cup for the egg whites.
- 1/4 teaspoon salt Enhances sweetness.
- 1/2 teaspoon cream of tartar Stabilizes egg whites.
Wet Ingredients
- 12 large egg whites Separate while cold, then let reach room temperature.
- 1 teaspoon vanilla extract Adds warm flavor.
Fruits
- 1 cup fresh raspberries Juicy and bursting with flavor.
Optional
- powdered sugar For dusting.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Sift together cake flour and 3/4 cup of granulated sugar.
Whipping Egg Whites
- In a separate bowl, whip the egg whites with cream of tartar and salt until soft peaks form.
- Gradually add the remaining 3/4 cup sugar, then continue beating to stiff peaks.
- Stir in the vanilla extract.
Combining Ingredients
- Gently fold the flour mixture into the whipped egg whites.
- Fold in the fresh raspberries carefully.
Baking
- Pour the batter into an ungreased angel food cake pan.
- Bake for about 30-35 minutes or until the top springs back when lightly touched.
- Invert the cake onto a wire rack to cool completely.
- Dust with powdered sugar if desired and serve.
Notes
To keep the cake light and fluffy, avoid overmixing and ensure all ingredients are at room temperature. Cool upside down to maintain height.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 35gProtein: 4gSodium: 100mgFiber: 1gSugar: 28g
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