Description
Indulge in the delightful taste of our Raspberry Angel Food Cake, a light and fluffy dessert perfect for any occasion!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C). No greasing required on the pan!
- 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).
- Mix in the vanilla extract until well incorporated.
- In a separate bowl, sift together the cake flour and salt.
- Gently fold the dry ingredients into the whipped egg white mixture using a spatula.
- Gently fold in the fresh raspberries, reserving a few for decoration if desired.
- Carefully pour the batter into an ungreased 9-inch angel food cake pan. Smooth out the top with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until the cake is golden brown and springs back when touched lightly.
- Once baked, invert the pan onto a wire rack to cool completely.
- 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