Description
This light and airy Raspberry Angel Food Cake is a perfect summer dessert, combining fluffy angel food cake with fresh raspberries and an optional tangy glaze. It’s a delightful treat that’s both visually appealing and deliciously sweet without being heavy.
Ingredients
Scale
Cake 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
Garnish
- Whipped cream
- Mint leaves
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Prepare a tube pan by ensuring it is clean and ungreased to help the cake rise properly.
- Whip Egg Whites: In a large bowl, beat the egg whites along with cream of tartar and salt until soft peaks form. Gradually add 1 cup of granulated sugar while continuing to beat until stiff peaks form, ensuring your meringue is glossy and holds shape.
- Fold Dry Ingredients: Sift together the cake flour and the remaining ½ cup sugar. Gently fold this mixture into the whipped egg whites in batches, taking care not to deflate the batter. Add the vanilla extract and fold gently until combined.
- Bake: Pour the batter into the ungreased tube pan, smoothing the top as needed. Bake in the preheated oven for 35 to 40 minutes or until the cake is golden brown and springs back when lightly pressed.
- Cool Upside Down: Immediately invert the tube pan onto a cooling rack or bottle to cool completely for at least 1 hour. This prevents the delicate cake from collapsing and helps preserve its airy texture.
- Assemble: Once cooled, carefully run a serrated knife around the edges to release the cake. Slice and serve topped with fresh raspberries and optionally drizzle with the lemon and raspberry glaze. Garnish with whipped cream and mint leaves to enhance both flavor and presentation.
Notes
- Make sure the egg whites are at room temperature to achieve maximum volume when whipping.
- Do not grease the pan; angel food cake needs to cling to the sides of the pan to rise properly.
- Folding the dry ingredients gently into the egg whites preserves the light and airy texture.
- Cooling the cake upside down is essential to prevent shrinkage or collapsing.
- Fresh raspberries can be substituted with other fresh berries as desired.
- Glaze is optional but adds a lovely tangy sweetness complementing the cake.
- Use a serrated knife for clean slicing without compressing the cake.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Angel Food Cake, Raspberry Cake, Light Dessert, Summer Dessert, Fluffy Cake, Egg White Cake, Fruit Topping
