Raspberry Angel Food Cake Recipe
Introduction
Raspberry Angel Food Cake is a light and airy dessert that beautifully combines the delicate sweetness of angel food cake with a fresh raspberry swirl. It’s perfect for those warm days when you want something refreshing yet indulgent.
Ingredients
- 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)
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
- Step 2: In a small saucepan, heat the raspberries with 2–3 tablespoons of sugar over low heat until they become soft and slightly thickened. Mash them lightly, then set aside to cool.
- Step 3: In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup of the sugar while continuing to beat until stiff peaks form.
- Step 4: Gently fold in the vanilla extract, almond extract if using, and the sifted cake flour in batches. Mix until just combined, being careful not to deflate the batter.
- Step 5: Pour half of the batter into the ungreased pan. Spoon half of the raspberry mixture over the batter. Repeat with the remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberry mixture through the batter.
- Step 6: Bake for 35 to 40 minutes, or until the cake springs back lightly when touched.
- Step 7: Invert the pan and let the cake cool completely before removing it from the pan.
- Step 8: Serve the cake with whipped cream and fresh raspberries as a garnish.
Tips & Variations
- For an extra burst of flavor, add a teaspoon of lemon zest to the raspberry mixture before heating.
- If you don’t have cream of tartar, replace it with an equal amount of lemon juice or white vinegar to stabilize the egg whites.
- Use frozen raspberries straight from the freezer for convenience, just be sure to thaw and drain any excess liquid before heating.
Storage
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator for up to 4 days. Reheat slightly in the microwave for a few seconds before serving, but fresh is always best with angel food cake.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a regular cake pan instead of an angel food cake pan?
While you can use a regular pan, an angel food cake pan with a removable bottom and tube center allows the cake to rise properly and cool evenly. If using a regular pan, do not grease it and consider cooling the cake on its side to maintain its structure.
Why shouldn’t I grease the angel food cake pan?
Angel food cake batter needs to cling to the sides of the pan to rise properly. Greasing the pan prevents this, resulting in a denser cake that may not rise or have the characteristic light texture.
PrintRaspberry Angel Food Cake Recipe
This Raspberry Angel Food Cake is a light and airy dessert perfect for any occasion. The delicate angel food cake is swirled with a luscious raspberry mixture, creating bursts of fruity flavor in every bite. Topped with fresh raspberries and whipped cream, this cake is as beautiful as it is delicious, making it an elegant yet simple treat for dessert lovers seeking a refreshing and fluffy cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Make sure not to grease the angel food cake pan, as the batter needs to cling to the sides for proper rising.
- Prepare Raspberry Mixture: In a small saucepan, gently heat the raspberries with the sugar over low heat until they become soft and slightly thickened. Lightly mash the mixture and then set it aside to cool completely.
- Beat Egg Whites: In a large mixing bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add ¾ cup of the sugar while continuing to beat the mixture until stiff peaks form, ensuring a stable and airy meringue.
- Fold Ingredients: Gently fold in the vanilla extract, almond extract (if using), and sifted cake flour in batches into the stiff egg whites until just combined, being careful not to deflate the mixture.
- Layer Batter and Raspberry: Pour half of the batter into the ungreased angel food cake pan. Spoon half of the cooled raspberry mixture over the batter. Repeat the process with the remaining batter and raspberries. Use a knife or skewer to swirl the raspberry mixture lightly through the batter to create a beautiful marbled effect.
- Bake: Bake in the preheated oven for 35–40 minutes or until the cake springs back lightly when touched, indicating it is done.
- Cool Cake: Once baked, immediately invert the cake pan and allow the cake to cool completely upside down. This helps maintain the cake’s structure and prevents it from collapsing.
- Serve: Carefully remove the cake from the pan. Serve slices topped with whipped cream and fresh raspberries for an extra burst of flavor and elegance.
Notes
- Do not grease the angel food cake pan; this provides the necessary surface for the cake to rise properly.
- Use room temperature egg whites for better volume when beating.
- Be gentle when folding to keep the batter airy and light.
- Cooling the cake upside down prevents collapsing and retains the airy texture.
- Fresh or frozen raspberries can be used for the swirl and topping.
Keywords: Angel food cake, raspberry swirl cake, light dessert cake, airy cake recipe, summer cake, whipped cream topping
