Dessert

Raspberry Angel Food Cake – Light Summer Dessert Recipe

ByHarper Ellington November 25, 2025November 25, 2025

Introduction

This Raspberry Angel Food Cake is a light and airy dessert perfect for summer gatherings. Fluffy egg whites create a delicate base, while fresh raspberries add a burst of bright, fruity flavor. Serve it with a tangy glaze or whipped cream for a refreshing treat.

Three pieces of square sponge cake are placed in a row on a wooden board. Each piece has two thick layers of soft, white sponge cake with a single middle layer of light pink cream with small raspberry bits mixed inside. The top of each cake piece is dusted with fine white powdered sugar and decorated with two bright red raspberries and a small green mint leaf. Loose raspberries lie scattered around the board. The setting features a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cake flour (sifted)
1 ½ cups granulated sugar (divided)
12 large egg whites (room temperature)
1 tsp cream of tartar
½ tsp salt
1 tsp vanilla extract
1 ½ cups fresh raspberries (plus extra for garnish)
Optional Glaze: 1 cup powdered sugar, 2 tbsp lemon juice, 2 tbsp raspberry purée
Whipped cream or mint leaves for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C). Do not grease the tube pan; this helps the cake rise properly.
Step 2: In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add 1 cup of the granulated sugar while continuing to beat until stiff peaks form.
Step 3: Sift the cake flour with the remaining ½ cup sugar. Gently fold this mixture into the beaten egg whites in batches, being careful not to deflate the batter. Stir in the vanilla extract.
Step 4: Pour the batter into the ungreased tube pan and bake for 35–40 minutes, until the cake is golden and springs back when touched lightly.
Step 5: Immediately invert the pan to cool the cake upside down for about 1 hour. This helps maintain its height and prevents collapse.
Step 6: When cool, use a serrated knife to slice the cake. Top with fresh raspberries, and if desired, drizzle with the optional glaze. Garnish with whipped cream or mint leaves before serving.

Tips & Variations

Make sure egg whites are at room temperature for better volume when beaten.
Use a metal or glass tube pan for best heat distribution; avoid silicone pans.
For a colorful twist, add some lemon zest to the batter or use mixed berries instead of just raspberries.
If you don’t have cream of tartar, a few drops of lemon juice can be a substitute.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Because angel food cake is delicate, avoid freezing as it can alter the texture. Reheat slightly at room temperature before serving if preferred.

How to Serve

The image shows four square pieces of a light, fluffy white sponge cake layered with a pink raspberry cream filling that has raspberry bits inside. Each piece is topped with two fresh red raspberries and a small green mint leaf. The cakes are neatly arranged in a diagonal line on a wooden board with a smooth finish. Around the board, there are a few loose raspberries as decoration, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Frozen raspberries can be used but should be thawed and drained well to avoid adding extra moisture to the cake, which could affect its texture.

Why should I not grease the pan?

Angel food cake batter needs to cling to the sides of the ungreased pan to rise properly. Greasing the pan can prevent the cake from climbing and result in a dense or collapsed cake.