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Raspberry Angel Food Cake

Delightful Raspberry Angel Food Cake for a Light Treat

This Raspberry Angel Food Cake is a light and fruity dessert perfect for celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites Ensure at room temperature for maximum volume.
  • 1 cup Granulated Sugar Sweetens and stabilizes the egg whites.
  • 1 cup Cake Flour Substitute with sifted all-purpose flour if needed.
  • 2 cups Raspberries Fresh or thawed frozen raspberries work well.
For the Topping
  • 1 cup Whipped Cream Whip heavy cream with sugar.
  • 1 tablespoon Powdered Sugar Optional for dusting.

Equipment

  • Mixer
  • Mixing Bowl
  • Ungreased Tube Pan
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your tools.
  2. In a large bowl, beat room-temperature egg whites until foamy, then gradually add granulated sugar until stiff peaks form.
  3. Sift cake flour over the beaten egg whites and gently fold in.
  4. Fold in the fresh raspberries carefully.
  5. Pour the batter into an ungreased tube pan and smooth the top.
  6. Bake for 30-35 minutes or until the cake springs back lightly and is golden.
  7. Cool the cake by inverting the tube pan onto a cooling rack.
  8. After cooling, dust the top with powdered sugar and serve with whipped cream and raspberries.

Nutrition

Serving: 1sliceCalories: 140kcalCarbohydrates: 30gProtein: 4gSodium: 50mgPotassium: 200mgFiber: 1gSugar: 20gVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Ensure egg whites are free from yolk or grease. Use a gentle folding technique to maintain texture. Invert the cake to cool to prevent sinking.

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