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Raspberry Angel Food Cake

A light and airy dessert that features fresh raspberries and is perfect for summer gatherings or special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup cake flour Remove 2 tablespoons and replace with cornstarch if using all-purpose flour.
  • 1.5 cups granulated sugar 3/4 cup is for mixing with flour and salt, remaining for egg whites.
  • 1/4 teaspoon salt
  • 12 large egg whites Use room-temperature for best volume.
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries Fresh raspberries preferred for texture.
  • Powdered sugar for dusting Optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, sift together cake flour, 3/4 cup of granulated sugar, and salt.
  3. In a separate large bowl, beat the egg whites and cream of tartar until soft peaks form.
  4. Gradually add the remaining sugar and continue beating until stiff peaks form.
  5. Gently fold in the flour mixture and vanilla extract until combined.
  6. Fold in the fresh raspberries gently to avoid crushing them.
Baking
  1. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
  2. Bake for 30-35 minutes or until the cake springs back when lightly pressed.
  3. Invert the pan onto a bottle or a cooling rack, allowing the cake to cool completely.
  4. Once cool, run a knife around the edges to release the cake and transfer it to a serving plate.
  5. Dust with powdered sugar if desired and serve.

Notes

Mixing bowls and beaters should be completely grease-free for egg whites to whip properly. Add sugar slowly while beating whites for stability. Avoid greasing the tube pan to allow the cake to cling while rising.