Description
This Light and Fluffy Raspberry Angel Food Cake is a delicate and airy dessert perfect for showcasing fresh raspberries. Made primarily from whipped egg whites and cake flour, this cake is light, sweet, and has a soft crumb. The fresh raspberries add a pleasant tartness and moisture to the cake, making it an ideal treat for any occasion.
Ingredients
Scale
Ingredients
- 1 cup Egg Whites (Use fresh egg whites or aquafaba for a vegan version.)
- 1 cup Granulated Sugar (Coconut sugar or Stevia can be used as alternatives.)
- 1 cup Cake Flour (Swap with gluten-free cake flour for a gluten-free option.)
- 1 cup Fresh Raspberries (Choose lush, ripe berries for the best results.)
Instructions
- Preheat Oven and Prepare Egg Whites: Preheat your oven to 350°F (175°C). Separate the egg whites from the yolks and allow the egg whites to sit at room temperature for 30 minutes to help achieve better volume when whipping.
- Whip Egg Whites: Using a clean mixing bowl, beat the egg whites at medium speed until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
- Sift Dry Ingredients: In a separate bowl, sift together the cake flour and powdered sugar to ensure a light texture and no lumps.
- Fold Dry Ingredients into Egg Whites: Gently fold the sifted flour and sugar mixture into the whipped egg whites. Do this carefully to avoid deflating the batter, preserving its airy texture.
- Add Raspberries: Gently fold fresh raspberries into the batter, mixing evenly but with care so the berries remain mostly intact.
- Bake the Cake: Pour the batter into an ungreased tube pan. Bake for 30 to 35 minutes or until the cake is golden brown and springs back lightly when touched.
- Cool the Cake: Immediately invert the tube pan onto a cooling rack and allow the cake to cool completely for about an hour. This helps maintain its volume and texture.
- Remove and Slice: Run a knife around the edges of the pan to carefully release the cake. Slice into portions and serve.
Notes
- Use a clean, grease-free bowl and beaters for whipping egg whites to ensure they reach maximum volume.
- The cake pan should not be greased as angel food cake needs to cling to the sides to rise properly.
- Allow egg whites to reach room temperature before whipping for best results.
- For a vegan version, substitute egg whites with aquafaba (chickpea water) in the same quantity.
- Fresh ripe raspberries are recommended for the best flavor and texture.
- Letting the cake cool upside down prevents it from collapsing and keeps it fluffy.
- You can dust the finished cake with powdered sugar or serve with a raspberry glaze or whipped cream if desired.
