Why You’ll Love This Recipe
Raspberry Angel Food Cake is a light, airy dessert that combines the fluffy texture of classic angel food cake with the vibrant, tangy flavor of fresh raspberries. This refreshing cake is perfect for spring and summer gatherings, offering a delicate sweetness that’s complemented by the juicy burst of berries. Its simple elegance makes it a crowd-pleaser for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Egg whites (at room temperature)
- Granulated sugar
- Cake flour (sifted)
- Cream of tartar
- Salt
- Vanilla extract
- Fresh raspberries
- Lemon zest (optional, for added brightness)
- Powdered sugar (for dusting)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Do not grease the tube pan.
- Beat Egg Whites: In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add sugar and continue to beat until stiff, glossy peaks form.
- Fold in Dry Ingredients: Gently fold in sifted cake flour, a little at a time, along with vanilla extract and lemon zest if using.
- Add Raspberries: Carefully fold in fresh raspberries, being gentle to maintain the cake’s airy texture.
- Bake: Pour the batter into an ungreased tube pan and smooth the top. Bake for 35-40 minutes until the cake is golden and springs back when lightly touched.
- Cool: Invert the pan immediately and let the cake cool completely upside down to maintain its height.
- Remove and Serve: Run a knife around the edges to release the cake. Dust with powdered sugar and garnish with extra raspberries if desired.
Servings and Timing
- Servings: 12 slices
- Preparation Time: 20 minutes
- Baking Time: 40 minutes
- Cooling Time: 1 hour
- Total Time: Approximately 2 hours
Variations
- Mixed Berry Version: Add a combination of raspberries, blueberries, and blackberries.
- Citrus Twist: Incorporate orange or lime zest for a bright, zesty flavor.
- Gluten-Free: Use a gluten-free cake flour blend designed for angel food cakes.
- Raspberry Glaze: Drizzle with a simple raspberry glaze made from pureed raspberries and powdered sugar.
Storage/Reheating
- Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Freeze slices wrapped individually for up to 2 months. Thaw at room temperature before serving.
- Reheating: Best enjoyed at room temperature. No reheating required.
FAQs
1. Can I make Raspberry Angel Food Cake ahead of time?
Yes, it can be made a day in advance and stored covered at room temperature.
2. Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid excess moisture.
3. How do I prevent the cake from deflating?
Cool the cake upside down immediately after baking to maintain its structure.
4. Can I use all-purpose flour instead of cake flour?
Cake flour is recommended for a lighter texture, but you can make a substitute by sifting all-purpose flour with cornstarch.
5. What if I don’t have a tube pan?
You can use a loaf pan, but the cake may not rise as high. Avoid greasing the pan to help the cake cling and rise.
6. How do I achieve stiff peaks with egg whites?
Ensure the bowl and beaters are clean and free from any grease, and use room temperature egg whites.
7. Can I add whipped cream as a topping?
Yes, fresh whipped cream pairs beautifully with the light texture and fruity flavor.
8. How do I know when the cake is done baking?
The top should be golden brown and spring back when lightly touched.
9. Can I add more raspberries?
Yes, but be careful not to overload the batter, as too much fruit can weigh it down.
10. How do I store leftover cake?
Keep it covered at room temperature or in the refrigerator to maintain freshness.
Conclusion
Raspberry Angel Food Cake is a delightful, airy dessert that’s perfect for warm-weather gatherings. Its fluffy texture and refreshing raspberry flavor make it an irresistible treat for any occasion. Simple to prepare yet stunning in presentation, this cake is sure to be a favorite at your next celebration.
Print
Raspberry Angel Food Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Raspberry Angel Food Cake is a light, airy dessert bursting with fresh raspberry flavor. The fluffy, cloud-like cake is made with whipped egg whites and a hint of vanilla, then layered or topped with juicy raspberries and a dollop of whipped cream. It’s a perfect refreshing treat for spring and summer gatherings!
Ingredients
For the Angel Food Cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Raspberry Topping:
- 2 cups fresh raspberries (plus extra for garnish)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
For the Whipped Cream (Optional):
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Angel Food Cake:
- Preheat your oven to 350°F (175°C). Use an ungreased 10-inch tube pan (angel food cake pan).
- In a small bowl, sift together the cake flour and 1/2 cup of the granulated sugar. Set aside.
- In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form.
- Gradually add the remaining 1 cup of sugar, a tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in the vanilla extract (and almond extract, if using).
- Sift the flour-sugar mixture over the beaten egg whites in small batches, folding gently after each addition until just combined. Be careful not to deflate the batter.
- Pour the batter evenly into the ungreased tube pan. Run a knife through the batter to remove air pockets and smooth the top.
- Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Invert the pan upside down on a cooling rack and let it cool completely in the pan to maintain its structure.
- Prepare the Raspberry Topping:
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes syrupy (about 5 minutes).
- For a thicker sauce, dissolve the cornstarch in a little water and stir it into the raspberry mixture. Cook for another minute until slightly thickened.
- Remove from heat and let cool.
- Make the Whipped Cream (Optional):
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble and Serve:
- Once the cake is completely cool, run a knife around the edges and center tube to release it from the pan.
- Serve slices of the angel food cake topped with the raspberry sauce, fresh raspberries, and a dollop of whipped cream if desired.
Notes
- Do not grease the pan; the batter needs to cling to the sides to rise properly.
- For a raspberry swirl effect, gently fold fresh raspberries into the batter before baking.
- This cake is best enjoyed the day it’s made but can be stored in an airtight container at room temperature for up to 2 days.
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