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Raspberry Angel Food Cake

Delightful Raspberry Angel Food Cake for a Guilt-Free Treat

A light and fluffy Raspberry Angel Food Cake, perfect for a guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites at room temperature
  • 1 cup Granulated Sugar plus extra for stabilization
  • 1 cup Cake Flour can substitute with all-purpose flour
  • 1 cup Raspberries fresh or frozen
For Dusting and Topping
  • 1 cup Powdered Sugar for dusting
  • 1 cup Whipped Cream sweetened with vanilla

Equipment

  • electric mixer
  • Large Mixing Bowl
  • rubber spatula
  • angel food cake pan

Method
 

Step-by-Step Instructions for Raspberry Angel Food Cake
  1. Preheat your oven to 350°F (175°C).
  2. Whip the egg whites and a pinch of salt until soft peaks form.
  3. Gently fold in the sifted cake flour into the egg whites.
  4. Mash the raspberries and fold into the batter.
  5. Pour the batter into an ungreased angel food cake pan.
  6. Bake for 30 to 35 minutes until golden and a toothpick comes out clean.
  7. Cool the cake inverted on a rack for at least one hour.
  8. Release from the pan and serve with whipped cream and dusted powdered sugar.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 30gProtein: 3gSodium: 60mgPotassium: 100mgFiber: 1gSugar: 15gVitamin C: 10mgIron: 4mg

Notes

Ensure egg whites are at room temperature for best volume. Gentle folding is key to maintain fluffiness.

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