Raspberry Angel Food Cake

Raspberry Angel Food Cake is a light, airy sponge cake made from whipped egg whites, baked in a tube pan, then cooled upside down so it stays tall and fluffy.​

This version is studded with raspberries and finished with a quick raspberry lemon glaze that sets into a pretty pink drip.

What you need

• 10 inch tube pan with removable bottom is best, do not grease it so the batter can cling and rise.​
• Stand mixer or hand mixer
• Fine mesh sieve for sifting

Ingredients

Angel food cake

• 12 large egg whites, room temperature
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon fine salt
• 1 1/2 cups granulated sugar, divided
• 1 cup cake flour, sifted
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract, optional
• 1 1/2 cups fresh raspberries
• 1 tablespoon cake flour, for tossing raspberries

Raspberry lemon glaze

• 1 cup powdered sugar
• 6 to 8 raspberries, mashed very well
• 1 to 2 tablespoons fresh lemon juice, add as needed
• Pinch of salt

For serving, optional

• Extra fresh raspberries
• Whipped cream

Instructions

Prep

1. Heat oven to 350 degrees F.
2. Place oven rack in the lower middle position.
3. Sift cake flour with 3/4 cup of the granulated sugar and the salt, then sift again two more times so the mixture is very light.
4. Toss raspberries gently with 1 tablespoon cake flour, then set aside.

Whip the egg whites

1. Add egg whites to a clean, dry mixing bowl and beat on medium speed until foamy.
2. Add cream of tartar and beat until soft peaks form.​
3. With mixer running, add the remaining 3/4 cup sugar gradually, then beat until glossy stiff peaks form.

Fold and add raspberries

1. Sprinkle the sifted flour sugar mixture over the meringue in three additions, folding gently each time until you no longer see dry streaks.
2. Fold in vanilla and optional almond extract.
3. Fold in floured raspberries very gently so you do not crush them.

Bake and cool

1. Spoon batter into an ungreased tube pan and smooth the top.
2. Bake for 35 to 40 minutes, until the top springs back when lightly touched and cracks look dry.
3. Immediately invert the pan and let the cake cool completely upside down before removing it.​

Glaze and finish

1. Whisk powdered sugar, mashed raspberries, lemon juice, and salt until thick but pourable.
2. Lift the cooled cake onto a serving plate and drizzle glaze over the top.
3. Let glaze set about 10 to 15 minutes before slicing with a serrated knife.

Tips for a tall, fluffy cake

Egg white success

• Use room temperature egg whites for better volume and stability.​
• Make sure the bowl and whisk are perfectly clean and dry, any grease can prevent proper whipping.​

Raspberry success

• Pat raspberries dry before folding so extra moisture does not weigh down the batter.
• Coat berries lightly in flour so they stay better distributed as the cake bakes.

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