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

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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

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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.