Description
A delightful dessert combining the lightness of angel food cake with the sweet and tart essence of raspberries, perfect for special occasions or family gatherings.
Ingredients
Scale
- 1 cup cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Sift together the cake flour and 1 cup of granulated sugar in a bowl.
- Beat the egg whites, cream of tartar, and salt together until soft peaks form.
- Gradually add the remaining sugar and continue beating until stiff peaks form.
- Gently fold in the vanilla extract and almond extract if using.
- Fold in the flour and sugar mixture in three additions, careful not to deflate the egg whites.
- Fold in the raspberries gently.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes until golden and springs back when touched.
- Cool the cake upside down on a wire rack.
- Run a knife around the edges of the pan to loosen the cake and invert onto a serving plate.
- Serve slices with whipped cream and garnish with fresh raspberries.
Notes
Use fresh or frozen raspberries for a beautiful swirl. Can be served with vanilla ice cream for a delightful contrast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 12g
- Sodium: 45mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg