Raspberry Angel Food Cake
Raspberry Angel Food Cake brings a refreshing twist to the classic dessert with its fluffy texture and sweet flavor, making it a delightful treat for any occasion.
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.
Notes
Serve on its own or topped with whipped cream and extra raspberries. Store leftovers in the fridge for up to 3 days or freeze slices for up to 2 months. Make sure egg whites are at room temperature for fluffiness; keep bowls and beaters grease-free.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 30gProtein: 3gSodium: 80mgFiber: 1gSugar: 18g