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–+ servings
Raspberry Angel Food Cake

Delightfully Light Raspberry Angel Food Cake That Melts in Mouth

This Raspberry Angel Food Cake is a light, fluffy dessert bursting with fresh raspberries.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup cake flour sifted for a light texture
  • 1.5 cups granulated sugar divided; sugar helps stabilize the egg whites
  • 1/4 teaspoon salt enhances sweetness
  • 12 large egg whites room temperature for better volume
  • 1 teaspoon cream of tartar stabilizes egg whites for perfect peaks
  • 1 teaspoon vanilla extract for warm, rich flavor
  • 1/2 teaspoon almond extract adds a hint of nuttiness
  • 1 cup fresh raspberries plus extra for garnish; choose ripe, juicy ones
  • powdered sugar for dusting optional, provides a lovely finish

Equipment

  • oven
  • large bowl
  • whisk
  • tube pan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Whip the egg whites until frothy in a large bowl.
  3. Add cream of tartar and continue whipping until soft peaks form.
  4. Gradually mix in the divided sugar while continuing to whip.
  5. Fold in the sifted cake flour and salt gently.
  6. Gently combine the vanilla extract and almond extract.
  7. Carefully fold in the fresh raspberries.
  8. Pour the batter into an ungreased tube pan and smooth the top.
  9. Bake for 40 minutes or until the cake springs back when pressed lightly.
  10. Invert the pan onto a bottle or cooling rack.
  11. Remove the cooled cake from the pan, then dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 28gProtein: 2gSodium: 100mgPotassium: 150mgFiber: 1gSugar: 14gVitamin C: 5mgCalcium: 1mgIron: 3mg

Notes

Optional: Serve with a scoop of homemade whipped cream for an extra indulgent treat.

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