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Raspberry Angel Food Cake

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  • Author: samahkitchen
  • 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

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

  1. 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.
  2. 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.
  3. Make the Whipped Cream (Optional):
    • In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  4. 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.