Description
Raspberry Angel Food Cake is a light, airy cake made from whipped egg whites and cake flour, folded with fresh raspberries and finished with a quick raspberry lemon glaze. It is soft, fluffy, and perfect for spring and summer gatherings.
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
Instructions
1. Heat oven to 350 degrees F and set a rack in the lower middle position.
2. Sift cake flour with 3/4 cup sugar and the salt, then sift two more times.
3. Toss raspberries with 1 tablespoon cake flour and set aside.
4. Beat egg whites until foamy, add cream of tartar, then beat to soft peaks.
5. Gradually add remaining sugar and beat until glossy stiff peaks form.
6. Fold the sifted flour sugar mixture into the meringue in three additions, folding gently.
7. Fold in vanilla and optional almond extract, then fold in raspberries carefully.
8. Spoon batter into an ungreased 10 inch tube pan and smooth the top.
9. Bake 35 to 40 minutes until the top springs back when lightly touched.
10. Invert the pan immediately and cool completely upside down before removing the cake.
11. Whisk glaze ingredients until thick but pourable, then drizzle over the cooled cake and let set before slicing.
Notes
Do not grease the tube pan, the batter needs to cling to rise.
Use a clean, grease free bowl and whisk for the egg whites.
Cool the cake upside down until fully cool to prevent collapsing.
For neat slices, use a serrated knife and a gentle sawing motion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice