Raspberry Angel Food Cake

Light and Fluffy Raspberry Delight

Indulge in the delightful taste of our Raspberry Angel Food Cake, a light and fluffy dessert perfect for any occasion! This cake is not only a treat for the taste buds but also a feast for the eyes, making it an ideal recipe to share on Pinterest.

🕒 Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min

Ingredients List:

• 1 cup egg whites (about 8-10 large eggs)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cream of tartar
• 1 cup cake flour
• 1/2 teaspoon salt
• 1 cup fresh raspberries
• Powdered sugar for dusting (optional)

Step-by-Step Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). No greasing required on the pan!

2. Whip Egg Whites: In a large mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add in the sugar, continuing to beat until soft peaks form (about 5 minutes).

3. Add Vanilla: Mix in the vanilla extract until well incorporated.

4. Sift Dry Ingredients: In a separate bowl, sift together the cake flour and salt. This will ensure a light texture for your cake.

5. Combine Mixtures: Gently fold the dry ingredients into the whipped egg white mixture using a spatula. Be careful not to deflate the egg whites; it’s okay if a few flour spots remain.

6. Add Raspberries: Gently fold in the fresh raspberries. Reserve a few for decoration if desired.

7. Pour into Pan: Carefully pour the batter into an ungreased 9-inch angel food cake pan. Smooth out the top with a spatula.

8. Bake: Bake in the preheated oven for about 25-30 minutes, or until the cake is golden brown and springs back when touched lightly.

9. Cool the Cake: Once baked, invert the pan onto a wire rack to cool completely. This prevents the cake from collapsing.

10. Serve and Enjoy: Once cooled, carefully run a knife around the edge and remove the cake from the pan. Dust with powdered sugar and garnish with the reserved raspberries if you like!

Pro Tips Section:

• Storage: Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you want to store it longer, freeze individual slices wrapped tightly in plastic wrap.

• Swaps: Feel free to replace raspberries with other berries like strawberries or blueberries for a different flavor profile.

• Meal Prep: This cake can be made ahead of time for parties. Prepare it the day before and store it properly to maintain its fluffy texture.

Nutrition Info Table + Disclaimer:

| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|————–|———-|———|——-|—–|——–|——–|
| 1 plate | 420 | 18g | 35g | 22g | 4g | 6g |

Disclaimer:

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Tips for Serving Suggestions and Pairings

• Serve alongside a dollop of whipped cream for an added touch of indulgence.
• Pair with fresh fruit medley for a colorful presentation!
• Ideal to complement a light tea or coffee in dessert settings.

FAQs

1. Can I use frozen raspberries instead of fresh?
Yes! Just ensure they are thawed and drained to avoid excess moisture in the batter.

2. How do I know when my cake is fully baked?
The cake should be golden brown on top, and a toothpick inserted in the center should come out clean.

3. Is there a gluten-free option for the cake flour?
Absolutely! You can substitute cake flour for a gluten-free flour blend, but results may vary slightly.

4. How should I store my angel food cake?
Store it in an airtight container at room temperature for up to three days, or freeze individual slices for longer storage.

5. Can I add more flavoring to the cake?
Yes! Consider enhancing the flavor with lemon or almond extract for a unique twist on the traditional angel food cake.

Raspberry Angel Food Cake

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• Author: idealyrecipes-admin
• Total Time: 35
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

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Description

Indulge in the delightful taste of our Raspberry Angel Food Cake, a light and fluffy dessert perfect for any occasion!

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Ingredients

Scale 1x2x3x

• 1 cup egg whites (about 8–10 large eggs)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cream of tartar
• 1 cup cake flour
• 1/2 teaspoon salt
• 1 cup fresh raspberries
• Powdered sugar for dusting (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). No greasing required on the pan!
2. In a large mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add in the sugar, continuing to beat until soft peaks form (about 5 minutes).
3. Mix in the vanilla extract until well incorporated.
4. In a separate bowl, sift together the cake flour and salt.
5. Gently fold the dry ingredients into the whipped egg white mixture using a spatula.
6. Gently fold in the fresh raspberries, reserving a few for decoration if desired.
7. Carefully pour the batter into an ungreased 9-inch angel food cake pan. Smooth out the top with a spatula.
8. Bake in the preheated oven for about 25-30 minutes, or until the cake is golden brown and springs back when touched lightly.
9. Once baked, invert the pan onto a wire rack to cool completely.
10. Once cooled, carefully run a knife around the edge and remove the cake from the pan. Dust with powdered sugar and garnish with reserved raspberries.

Notes

Keep any leftover cake in an airtight container at room temperature for up to 3 days. Freeze individual slices for longer storage. You can replace raspberries with strawberries or blueberries for a different flavor.

• Prep Time: 10
• Cook Time: 25
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 6g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 0mg