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–+ servings
Raspberry and Cream Angel Food Cake

Raspberry and Cream Angel Food Cake

A delightful combination of light angel food cake and fresh raspberries, perfect for any occasion.
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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: Sweet Moments
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg whites Use fresh for best volume
  • 1 cup Granulated sugar Essential for sweetness and stability
  • 1 cup Cake flour Do not substitute with all-purpose flour
  • 1 teaspoon Cream of tartar Helps stabilize the egg whites
  • 1 teaspoon Vanilla extract Adds depth of flavor
For the Raspberry Cream
  • 1 cup Heavy cream Whip until soft peaks form
  • 1/4 cup Powdered sugar Sweetens the cream
  • 2 cups Fresh raspberries Star of the dish
For Garnish
  • 1 cup Extra raspberries Use as garnish
  • 1/4 cup Mint leaves Optional for garnish

Equipment

  • 10-inch tube pan

Method
 

How to Make Raspberry and Cream Angel Food Cake
  1. Preheat your oven to 350°F (175°C) and prepare an ungreased 10-inch tube pan.
  2. Whip the egg whites with cream of tartar in a large bowl until soft peaks form.
  3. Gradually add granulated sugar to the whipped egg whites while continuing to beat.
  4. Sift together cake flour and remaining granulated sugar, then gently fold into the egg mixture.
  5. Add vanilla extract and fold in until just combined.
  6. Pour the batter into the prepared tube pan, smoothing the top with a spatula.
  7. Bake for 30-35 minutes or until lightly browned and springs back when pressed.
  8. Cool the cake upside down on a bottle or cooling rack for about an hour.
  9. Whip heavy cream with powdered sugar until soft peaks form.
  10. Fold in fresh raspberries gently into the whipped cream.
  11. Slice the cooled cake, serve with raspberry cream, and enjoy!

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 2IUVitamin C: 15mgCalcium: 3mgIron: 5mg

Notes

Using fresh egg whites yields the best volume and texture. Avoid freezing egg whites before using them.

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