Description

This Raspberry Angel Food Cake is a light and airy dessert featuring a delicate angel food cake base swirled with a fresh raspberry mixture. The cake is subtly flavored with vanilla and almond extracts and topped with whipped cream and fresh raspberries for a perfect balance of sweetness and tartness. Ideal for a refreshing treat or special occasion dessert.

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). Prepare your angel food cake pan by ensuring it is completely clean and ungreased, which helps the cake climb the sides for proper rising.
Prepare Raspberry Mixture: In a small saucepan over low heat, combine raspberries with 2 to 3 tablespoons of sugar. Cook until the berries become soft and the mixture slightly thickens. Lightly mash the raspberries with a spoon or potato masher, then set aside and allow to cool.
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 sugar while continuing to beat the mixture until stiff peaks form, resulting in a glossy and stable meringue.
Fold in Flour and Flavorings: Gently fold in the vanilla extract, almond extract (if using), and sifted cake flour in batches to avoid deflating the egg whites. Mix until just combined and the batter is smooth.
Layer Batter and Raspberry Swirl: Pour half of the angel food batter into the ungreased cake pan. Spoon half of the cooled raspberry mixture over the batter. Repeat with the remaining batter and raspberry mixture. Use a knife or skewer to gently swirl the raspberry mixture through the batter for a marbled effect.
Bake the Cake: Bake the cake in the preheated oven for 35 to 40 minutes, or until the top springs back lightly when touched and the cake is cooked through.
Cool the Cake: Once baked, immediately invert the cake pan and let it cool completely upside down to maintain its height and prevent collapse.
Serve: Carefully remove the cooled cake from the pan and serve slices topped with whipped cream and fresh raspberries for garnish.

Notes

Do not grease the angel food cake pan as the batter needs to cling to the sides to rise properly.
Use room temperature egg whites to achieve maximum volume when whipping.
You can substitute frozen raspberries if fresh are not available—just thaw them first and drain excess liquid.
Ensure the cake is completely cool before removing from the pan to avoid breaking.
The almond extract is optional but adds a lovely nutty depth to the cake’s flavor.
This cake is best served the day it is made for optimum texture and flavor freshness.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: angel food cake, raspberry swirl cake, light dessert, whipped egg whites, airy cake, summer dessert