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Raspberry Angel Food Cake Recipe

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4 from 37 reviews

  • Author: Patricia
  • Total Time: 1 hour 10 minutes (including cooling)
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Raspberry Angel Food Cake is a light and fluffy dessert featuring airy angel food cake layers filled with whipped cream mixed with fresh raspberries. It combines the delicate sweetness of angel food cake with the tart, fresh flavor of raspberries, topped off with more whipped cream, garnished with raspberries, and a dusting of powdered sugar for an elegant finish. Perfect for a refreshing, crowd-pleasing treat!

Ingredients

Dry Ingredients

  • 1 cup cake flour
  • 1 1/2 cups granulated sugar, divided
  • 2 tablespoons powdered sugar (for whipped cream)
  • Powdered sugar, for dusting

Wet Ingredients

  • 12 large egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 cup heavy whipping cream
  • 1 cup fresh raspberries (plus extra for garnish)

Instructions

  1. Preparing the Oven and Pan: Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and completely dry, but do not grease it. The batter needs to cling to the sides to rise properly and create the cake’s signature texture.
  2. Mixing the Dry Ingredients: Sift together the cake flour and 3/4 cup of the granulated sugar in a small bowl to remove lumps and aerate the mixture. Set aside.
  3. Beating the Egg Whites: In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Beat on medium speed with a hand mixer until soft peaks form – the peaks will curl gently when the beaters are lifted.
  4. Adding Sugar and Flavor: Gradually add the remaining 3/4 cup of granulated sugar while continuing to beat until stiff peaks form, meaning the peaks stand upright without collapsing. Stir in the vanilla extract and almond extract if using to add fragrant flavor.
  5. Folding in the Flour: Gently fold the sifted flour mixture into the beaten egg whites in three additions using a spatula. Take care to incorporate the flour gently so as not to deflate the beaten egg whites, preserving the airy texture.
  6. Pouring the Batter: Pour the light, fluffy batter into the ungreased angel food cake pan and use a spatula to smooth the surface gently.
  7. Baking the Cake: Bake in the preheated oven for 35-40 minutes or until the cake turns golden brown and springs back when lightly pressed in the center.
  8. Cooling the Cake: Immediately invert the pan onto a cooling rack to cool completely in this upside-down position. This prevents the cake from collapsing and maintains its height and fluffiness.
  9. Whipping the Cream: While the cake cools, whip the heavy cream with the powdered sugar until soft peaks form to create a luscious whipped cream topping and filling.
  10. Assembling Your Cake: Once cooled, carefully remove the cake from the pan. Slice it horizontally into two layers. Mash some fresh raspberries gently and fold them into the whipped cream. Spread this mixture between the two cake layers before placing the top layer back on.
  11. Decorating: Decorate the top with the remaining whipped cream, fresh raspberries, and finish with a light dusting of powdered sugar for an elegant presentation.
  12. Serving: Serve immediately or refrigerate the cake until ready to enjoy. This dessert is best enjoyed fresh but can be chilled for enhanced flavor melding.

Notes

  • Do not grease the angel food cake pan to ensure the batter rises properly.
  • Use room temperature egg whites for the best volume when whipping.
  • Gently fold in the flour to keep the batter airy and light.
  • Cool the cake upside down to prevent it from collapsing.
  • Whip the cream just until soft peaks form to avoid overbeating.
  • For a nut-free version, omit the almond extract.
  • The cake is best served the same day but can be refrigerated for up to 2 days.
  • Prep Time: 25 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/raspberry-angel-food-cake-recipe/