Raspberry Angel Food Cake Recipe for Light and Fluffy Dessert
This Raspberry Angel Food Cake is a light and fluffy dessert perfect for summer gatherings. It's made with fresh raspberries and is a delightful treat for any occasion.
Ingredients
- 1 cup cake flour sifted
- 1 ½ cups granulated sugar divided
- 12 large egg whites at room temperature
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- powdered sugar for dusting
- whipped cream for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare an ungreased angel food cake pan.
- Sift together the cake flour and ¾ cup of granulated sugar in a medium bowl.
- Beat the egg whites in a large bowl until frothy, then add cream of tartar and salt.
- Gradually add the remaining ¾ cup of sugar, beating until glossy and stiff peaks form.
- Fold in the vanilla and almond extracts carefully.
- Sift the flour mixture over the egg whites in three additions, folding gently.
- Fold in the fresh raspberries without breaking them.
- Pour the batter into the pan and bake for 35-40 minutes until golden brown.
- Invert the pan onto a cooling rack and let it cool completely for at least 1 hour.
- Run a knife around the edges to loosen and remove the cake from the pan.
Notes
Serve with whipped cream and fresh raspberries for an elegant touch.