Description
A light and airy angel food cake bursting with fresh raspberries, perfect for a delicate dessert. This recipe uses whipped egg whites and cake flour to create a fluffy texture, with the natural sweetness of raspberries adding a fruity twist. Ideal for celebrations or a refreshing treat, it can be adapted for vegan or gluten-free diets using suitable substitutes.
Ingredients
Scale
Egg Whites Mixture
- 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.)
Dry Ingredients
- 1 cup Cake Flour (Swap with gluten-free cake flour for a gluten-free option.)
Fruit
- 1 cup Fresh Raspberries (Choose lush, ripe berries for the best results.)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Separate the egg whites from the yolks carefully and allow the egg whites to sit at room temperature for 30 minutes, which helps them whip better.
- Whip Egg Whites: In a clean, grease-free mixing bowl, beat the egg whites at medium speed until soft peaks form. Gradually add the granulated sugar while continuing to beat, aiming for stiff, glossy peaks without dryness.
- Combine Dry Ingredients: Sift together the cake flour and any powdered sugar (if used) into a separate bowl to aerate and remove lumps, ensuring a smooth batter.
- Fold Flour Mixture: Gently fold the sifted cake flour mixture into the whipped egg whites using a spatula, being careful not to deflate the batter to maintain fluffiness.
- Add Raspberries: Carefully fold in the fresh raspberries into the batter, distributing them evenly while handling gently to avoid breaking the berries.
- Bake Cake: Pour the prepared batter into an ungreased tube pan. Bake in the preheated oven for 30-35 minutes, or until the cake turns golden and springs back when gently pressed.
- Cool Cake: Invert the tube pan onto a cooling rack immediately after baking and let the cake cool completely in this position for about one hour to maintain volume and texture.
- Release and Serve: Run a knife carefully around the edges of the pan to release the cake without tearing. Slice into portions and serve as desired.
Notes
- Using room temperature egg whites helps achieve maximum volume when whipping.
- Do not grease the tube pan, as angel food cakes need to cling to the sides to rise properly.
- For vegan options, use aquafaba (chickpea brine) instead of egg whites.
- Fresh ripe raspberries provide the best flavor and texture; frozen berries may add excess moisture.
- Allow the cake to cool completely before removing to avoid collapse.
- Substitute coconut sugar or Stevia for sugar to suit dietary preferences.
- This recipe can be modified for gluten-free diets using a suitable gluten-free cake flour blend.
