Raspberry Angel Food Cake
This light and airy Raspberry Angel Food Cake features a delightful combination of fresh raspberries and a melt-in-your-mouth texture, making it a perfect treat for any celebration or quiet afternoon.
Ingredients
Dry Ingredients
- 1 cup cake flour Sifted
- 1.5 cups granulated sugar Sifted with flour
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
Wet Ingredients
- 12 large egg whites At room temperature
- 1 teaspoon vanilla extract
Fruit Topping
- 1 cup fresh raspberries Room temperature
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and set the rack in the middle.
- In a bowl, sift together the cake flour and granulated sugar. Set aside.
Whipping Egg Whites
- In a large mixing bowl, beat the egg whites with salt and cream of tartar until soft peaks form.
- Gradually add the sugar mixture while continuing to beat until stiff peaks form.
Combining Ingredients
- Gently fold in the vanilla extract and sifted flour mixture until just combined.
- Carefully fold in the fresh raspberries.
Baking
- Pour the batter into an ungreased angel food cake pan.
- Bake for 30-35 minutes or until golden and springs back when pressed.
Cooling and Serving
- Invert the pan and cool completely before removing the cake.
- Dust with powdered sugar before serving.
Notes
Keep everything dry and clean. Assemble your ingredients first. Use a gentle hand to keep the batter light. Ripe and firm raspberries are best for this recipe.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 4gSodium: 75mgFiber: 1gSugar: 20g
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