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
Units
Scale
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.