Raspberry 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
Scale
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
Find it online: https://famdishes.com/raspberry-angel-food-cake-recipe/
