Raspberry Angel Food Cake Recipe

Introduction

Raspberry Angel Food Cake is a light, airy dessert perfect for spring and summer gatherings. The delicate sweetness of the angel food cake pairs beautifully with a fresh raspberry swirl and topping, creating a refreshing and elegant treat.

Ingredients

• 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)
• 1 cup fresh or frozen raspberries
• 2–3 tbsp sugar
• Whipped cream for serving
• Fresh raspberries for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Do not grease the angel food cake pan to ensure proper rising.
2. Step 2: In a small saucepan, heat the raspberries with 2 to 3 tablespoons of sugar over low heat until they become soft and slightly thickened. Lightly mash the raspberries and set aside to cool.
3. Step 3: In a large bowl, beat the egg whites with the cream of tartar and salt until soft peaks form.
4. Step 4: Gradually add ¾ cup of the granulated sugar to the egg whites while continuing to beat until stiff peaks form.
5. Step 5: Gently fold in the vanilla extract, almond extract (if using), and sifted cake flour in batches until just combined, taking care not to deflate the batter.
6. Step 6: Pour half of the batter into the ungreased pan, then spoon half of the raspberry mixture over it. Repeat with the remaining batter and raspberry mixture. Use a knife or skewer to gently swirl the raspberries through the batter for a marbled effect.
7. Step 7: Bake for 35 to 40 minutes, or until the cake springs back lightly when touched.
8. Step 8: Invert the pan immediately after baking and let the cake cool completely before removing it from the pan.
9. Step 9: Serve the cake with whipped cream and garnish with fresh raspberries for an elegant finish.

Tips & Variations

• Using room temperature egg whites helps achieve maximum volume when beating.
• If you don’t have cake flour, substitute with 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch, sifted together.
• For a different flavor twist, try swirling in pureed strawberries or blueberries instead of raspberries.
• Avoid over-mixing the batter once the flour is added to keep the cake light and airy.

Storage

Store the angel food cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cake without toppings for up to 1 month; thaw at room temperature before serving. Add whipped cream and fresh raspberries just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen egg whites for this recipe?

Yes, you can use frozen egg whites, but make sure they are fully thawed and at room temperature before beating to achieve the best volume and texture.

Why shouldn’t I grease the angel food cake pan?

Not greasing the pan allows the batter to cling to the sides as it rises, which helps the cake climb and hold its airy structure while baking.

Raspberry Angel Food Cake Recipe

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★★★★★

4.9 from 128 reviews

• Author: Zoe
• Total Time: 55-60 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Raspberry Angel Food Cake is a light and airy dessert featuring a delicate cake made with whipped egg whites and a delightful swirl of raspberry puree. Perfectly sweetened and topped with fresh raspberries and whipped cream, this cake offers a fresh and fruity finish ideal for any occasion or seasonal celebration.

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Ingredients

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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

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Make sure not to grease the angel food cake pan as the batter will cling to the sides and rise properly.
2. Prepare Raspberry Mixture: In a small saucepan, combine the raspberries with sugar and heat over low heat until the raspberries are soft and the mixture is slightly thickened. Mash lightly with a spoon to create a chunky puree and set it aside to cool completely.
3. Beat Egg Whites: In a large bowl, beat the egg whites along with the cream of tartar and salt on medium speed until soft peaks form. Gradually add ¾ cup of the sugar, continuing to beat until stiff peaks form, creating a stable and glossy meringue.
4. Fold in Flavors and Flour: Gently fold in the vanilla extract, almond extract (if using), and sifted cake flour in batches. Fold carefully to avoid deflating the egg whites, ensuring the mixture is just combined.
5. Layer Batter and Raspberry Swirl: Pour half of the batter into the ungreased angel food cake pan. Spoon half of the cooled raspberry mixture over the batter. Repeat with the remaining batter and raspberry mixture on top. Using a knife or skewer, gently swirl the raspberries through the batter for an even distribution without overmixing.
6. Bake the Cake: Bake in the preheated oven for 35–40 minutes or until the cake springs back lightly when touched, indicating it is fully baked.
7. Cool the Cake: Immediately invert the pan and let the cake cool completely upside down in the pan to maintain its volume and shape before carefully removing it from the pan.
8. Serve: Serve slices with a dollop of whipped cream and garnish with fresh raspberries for a lovely presentation and enhanced flavor.

Notes

• Do not grease the angel food cake pan; the batter needs to cling to the sides to rise properly.
• Ensure egg whites are at room temperature for better whipping volume.
• Use fresh or frozen raspberries according to availability; thaw frozen if used.
• Folding the flour carefully prevents loss of air, keeping the cake light and fluffy.
• Cool the cake upside down in the pan to retain its structure and prevent collapsing.
• Optional almond extract adds a nutty flavor, but can be omitted if preferred.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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