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.

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). Make sure not to grease the angel food cake pan as the batter will cling to the sides and rise properly.
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.
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.
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.
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.
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.
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.
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