why make this recipe
Raspberry Angel Food Cake is a delightful and light dessert that is sure to impress your family and friends. It combines the airy texture of angel food cake with the sweet and tangy flavor of fresh raspberries. This cake is perfect for summer gatherings, birthday celebrations, or simply as a light treat after dinner. Best of all, it is low in fat since it is made without any butter or egg yolks. The vibrant color from the raspberries makes it a beautiful centerpiece for any dessert table.
how to make Raspberry Angel Food Cake
Ingredients:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar for dusting
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together the cake flour and 3/4 cup of sugar.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.
- Gently fold in the flour mixture and vanilla extract until just combined.
- Add the fresh raspberries and gently fold them into the batter.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 35-40 minutes or until the cake springs back when lightly touched.
- Invert the pan and let the cake cool completely.
- Once cooled, run a knife around the edge, remove the cake from the pan, and dust with powdered sugar before serving.
how to serve Raspberry Angel Food Cake
Raspberry Angel Food Cake is delicious on its own, but it can also be served with a dollop of whipped cream for extra flavor. You can add more fresh raspberries on top for decoration and a beautiful presentation. This cake pairs wonderfully with a cup of tea or coffee.
how to store Raspberry Angel Food Cake
To store the Raspberry Angel Food Cake, keep it in an airtight container at room temperature for up to 2 days. If you’d like to keep it longer, you can refrigerate it for about a week. Just be sure to cover it well to prevent it from drying out. You can also freeze it by wrapping the cake tightly in plastic wrap and then in aluminum foil for up to 2 months.
tips to make Raspberry Angel Food Cake
- Make sure your mixing bowl and beaters are clean and free from grease. This helps the egg whites to whip properly.
- Use fresh raspberries for the best flavor. You can also gently crush some raspberries to swirl into the batter for a marbled effect.
- Avoid overfolding the batter, as you want to keep it light and airy.
- Let the cake cool upside down in the pan to help maintain its shape.
variation
You can easily change this recipe by using other berries, such as blueberries or strawberries. For a twist, try adding lemon zest for a citrusy flavor or almond extract instead of vanilla for a different taste.
FAQs
Can I use a different type of flour?
Yes, you can use all-purpose flour, but the texture will be denser than using cake flour, which is lighter.
What can I do if I don’t have an angel food cake pan?
If you don’t have an angel food cake pan, you can use a regular bundt pan. However, make sure to cool the cake carefully to avoid it sticking.
Can I make this cake ahead of time?
Yes, you can make it a day in advance. Just store it properly in an airtight container to keep it fresh.
Raspberry Angel Food Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together the cake flour and 3/4 cup of sugar.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.
- Gently fold in the flour mixture and vanilla extract until just combined.
- Add the fresh raspberries and gently fold them into the batter.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 35-40 minutes or until the cake springs back when lightly touched.
- Invert the pan and let the cake cool completely.
- Once cooled, run a knife around the edge, remove the cake from the pan, and dust with powdered sugar before serving.