Description
A delightful, airy dessert combining sweetness of raspberries with lightness of angel food cake.
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). Do not grease the angel food cake pan.
- In a small saucepan, combine raspberries and sugar over low heat until soft and thickened. Mash lightly and set aside to cool.
- In a large mixing bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup sugar while beating to stiff peaks.
- Gently fold in vanilla, almond extract, and sifted flour until just combined.
- Pour half of the batter into the pan, spoon half of raspberry mixture over it. Repeat with remaining batter and raspberries, swirling gently.
- Bake for 35-40 minutes until the cake springs back when touched and is golden brown.
- Invert the pan to cool completely upside down, then remove from the pan.
- Serve slices with whipped cream and garnish with fresh raspberries.
Notes
Ensure egg whites are at room temperature for best results. Sift flour before measuring to avoid density.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 23g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg