Raspberry Angel Food Cake: Easy Delight for Your Sweet Cravings
A light and fluffy cake bursting with the flavor of fresh raspberries, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together the cake flour and 3/4 cup sugar.
- In a separate large bowl, beat the egg whites with salt and cream of tartar until soft peaks form.
- Gradually add the remaining sugar, beating until stiff peaks form.
- Gently fold in the flour mixture and vanilla extract until just combined.
- Add the raspberries and fold carefully.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes, or until the cake is golden and springs back when lightly pressed.
- Invert the cake to cool in the pan completely.
- Once cooled, run a knife around the edges and remove from the pan. Serve with additional raspberries if desired.
Notes
- For best results, use room temperature egg whites.
- Adding a splash of lemon juice to the egg whites can help stabilize them.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg