Light and Delicious Raspberry Angel Food Cake Recipe
Raspberry Angel Food Cake brings a refreshing twist to the classic dessert. With its fluffy texture and sweet flavor, this cake offers a delightful treat for any occasion. The combination of egg whites and raspberries creates a light and airy cake that pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Why Make This Recipe
This Raspberry Angel Food Cake stands out because it uses fresh raspberries, which give it a unique flavor and a lovely burst of color. It is perfect for summer picnics, birthday celebrations, or family gatherings. Moreover, the cake is low in fat, making it a guilt-free dessert option. You’ll impress your guests without spending hours in the kitchen.
How to Make Raspberry Angel Food Cake
Ingredients:
- 1 cup cake flour
- 1 1/2 cups fresh raspberries
- 1 cup granulated sugar
- 12 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Step by Step:
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together the cake flour and half a cup of sugar.
- In a separate bowl, beat the egg whites with salt until foamy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually add the remaining sugar, beating until stiff peaks form.
- Fold in the vanilla extract and flour mixture gently.
- Carefully fold in the raspberries.
- Pour the batter into an ungreased angel food cake pan.
- Bake for about 30-35 minutes or until the cake is golden and springs back when touched.
- Invert the cake pan to cool completely before removing the cake. Serve and enjoy!
How to Serve Raspberry Angel Food Cake
Serve Raspberry Angel Food Cake on its own or topped with some whipped cream and extra raspberries for an elegant touch. You can also drizzle a light raspberry sauce or serve it with vanilla ice cream. This delicate cake pairs wonderfully with a cup of tea or coffee.
How to Store Raspberry Angel Food Cake
To store the leftover Raspberry Angel Food Cake, cover it loosely with plastic wrap and place it in the fridge. It will stay fresh for up to 3 days. For longer storage, you can freeze slices in airtight containers for up to 2 months. Just remember to let it thaw in the refrigerator before serving.
Tips to Make Raspberry Angel Food Cake
- Make sure the egg whites are at room temperature before beating them; this will help them whip up fluffier.
- Ensure that the mixing bowls and beaters are clean and free from any grease, as this can affect the whipping process.
- Gently fold in the raspberries to prevent them from breaking down too much; you want to maintain some whole berries for texture and presentation.
Variation
You can experiment with other fruits like strawberries or blueberries instead of raspberries. Each fruit adds a different flavor profile, creating diverse dessert experiences.
FAQs
1. Can I make this cake gluten-free?
Yes, you can substitute the cake flour with a gluten-free flour blend to make this cake gluten-free. However, it may alter the texture slightly.
2. Can I use frozen raspberries for this recipe?
While fresh raspberries yield the best flavor, you can use frozen raspberries. Just ensure they are thawed and drained of excess moisture before adding them to the batter.
3. How do I know when the cake is done baking?
The cake is done baking when it is golden brown on top and springs back when gently pressed. A toothpick inserted into the center should come out clean.
This Raspberry Angel Food Cake is a delightful dessert that anyone can enjoy. For more high-protein recipes, check out this delicious crispy garlic chicken fried rice option!
Raspberry Angel Food Cake
Ingredients
Cake Ingredients
- 1 cup cake flour
- 1 1/2 cups fresh raspberries
- 1 cup granulated sugar
- 12 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together the cake flour and half a cup of sugar.
- In a separate bowl, beat the egg whites with salt until foamy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually add the remaining sugar, beating until stiff peaks form.
- Fold in the vanilla extract and flour mixture gently.
- Carefully fold in the raspberries.
Baking
- Pour the batter into an ungreased angel food cake pan.
- Bake for about 30-35 minutes or until the cake is golden and springs back when touched.
- Invert the cake pan to cool completely before removing the cake.