why make this recipe

Raspberry Angel Food Cake is a delightful treat that combines the lightness of angel food cake with the tartness of fresh raspberries. This recipe is perfect for summer gatherings, birthdays, or any occasion where you want to impress. It’s simple to make, low in fat, and has a wonderful fruity flavor that everyone loves. With its airy texture and vibrant color, this cake not only tastes amazing but also looks beautiful on any dessert table.

how to make Raspberry Angel Food Cake

Ingredients:

For the Cake:

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)

For the Raspberry Swirl & Topping:

1 cup fresh or frozen raspberries
2–3 tbsp sugar
Whipped cream for serving
Fresh raspberries for garnish

Directions:

Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
In a small saucepan, heat the raspberries with sugar over low heat until they are soft and slightly thickened. Mash lightly and set aside to cool.
In a large bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add ¾ cup of sugar while continuing to beat until stiff peaks form.
Gently fold in the vanilla and almond extract, then add the sifted cake flour in batches until just combined.
Pour half of the batter into the pan, then spoon half of the raspberry mixture over it. Repeat this with the remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
Bake for 35–40 minutes, or until the cake springs back lightly when touched.
Invert the pan and let the cake cool completely before removing it.
Serve with whipped cream and fresh raspberries.

how to serve Raspberry Angel Food Cake

Raspberry Angel Food Cake is best served freshly made. Slice the cake and plate it with a dollop of whipped cream and a few fresh raspberries on top. This adds a lovely presentation and extra flavor. It’s also a great dessert to bring to a party or family gathering.

how to store Raspberry Angel Food Cake

If you have leftovers, store the cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to a month. Just remember to let it thaw in the refrigerator before serving.

tips to make Raspberry Angel Food Cake

Make sure your egg whites are at room temperature. This helps them whip up better.
Be gentle when folding in the flour; you want to keep the batter light and airy.
Use fresh raspberries when possible for the best flavor.

variation

For a twist on this classic recipe, try adding lemon zest or other berries like blueberries or blackberries instead of raspberries. You can also drizzle a simple glaze over the top for added sweetness.

FAQs

1. Can I use other fruits for this recipe?
Yes! You can substitute raspberries with strawberries, blueberries, or a mix of your favorite berries.

2. What if I don’t have cake flour?
You can substitute cake flour with all-purpose flour. Just measure out one cup of all-purpose flour and remove 2 tablespoons. Then, replace them with 2 tablespoons of cornstarch before sifting.

3. How do I know when the cake is done?
The cake is done when it springs back lightly when touched. You can also check for a light golden color on top and a toothpick should come out clean when inserted into the center.

Raspberry Angel Food Cake

A delightful dessert that combines airy angel food cake with tart raspberries, perfect for summer gatherings and special occasions.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

For the Cake

1 cup cake flour
1 ½ cups granulated sugar, divided ¾ cup for batter, remainder for raspberry mixture
12 large egg whites, at room temperature Ensure they are at room temperature for better whipping
1 ½ tsp cream of tartar
¼ tsp salt
2 tsp vanilla extract
1 tsp almond extract (optional) Enhances flavor

For the Raspberry Swirl & Topping

1 cup fresh or frozen raspberries
2–3 tbsp sugar Adjust based on berry tartness
to taste Whipped cream for serving
to taste Fresh raspberries for garnish

Method

Preparation

Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
In a small saucepan, heat the raspberries with sugar over low heat until they are soft and slightly thickened. Mash lightly and set aside to cool.
In a large bowl, beat the egg whites with the cream of tartar and salt until soft peaks form.
Gradually add ¾ cup of sugar while continuing to beat until stiff peaks form.
Gently fold in the vanilla and almond extract, then add the sifted cake flour in batches until just combined.

Baking

Pour half of the batter into the pan, then spoon half of the raspberry mixture over it. Repeat this with the remaining batter and raspberries.
Use a knife or skewer to gently swirl the raspberries through the batter.
Bake for 35–40 minutes, or until the cake springs back lightly when touched.
Invert the pan and let the cake cool completely before removing it.

Serving

Serve with whipped cream and fresh raspberries.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator before serving. Make sure your egg whites are at room temperature for better whipping. Be gentle when folding in the flour to keep the batter light and airy.