Description
Light & Fluffy Raspberry Angel Food Cake Recipe
Ingredients
Scale
- 1 cup Egg Whites
- 1 cup Superfine Granulated Sugar
- 1 cup Cake Flour
- 1 tsp Cream of Tartar
- 1 tsp Vanilla Extract
- 1 cup Fresh Raspberries
- 1 cup Frozen Raspberries
- 1 cup Heavy Whipping Cream
- 1/2 cup Powdered Sugar (Confectioners’ Sugar)
- 1 tbsp Lemon Juice
- 1 tsp Lemon Zest
Instructions
- Preheat your oven to 350°F (175°C). Use a 10-inch tube pan with a removable bottom, and do NOT grease it.
- In a large mixing bowl, add your room temperature egg whites. Beat on medium speed until foamy. Add cream of tartar and continue to beat until soft peaks form.
- While continuing to beat, gradually add your superfine sugar, about 1-2 tablespoons at a time, until stiff, glossy peaks form and the sugar is fully dissolved. This can take 5-7 minutes.
- Sift the cake flour over the egg white mixture in small batches, gently folding it in until just combined. Fold in the vanilla extract.
- Pour the batter into your ungreased tube pan, gently spreading it evenly. Bake for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
- Immediately after removing from the oven, invert the pan over a bottle or use the pan’s feet to cool completely, typically for at least 1-2 hours.
- In a medium saucepan, combine your fresh or frozen raspberries, granulated sugar, and fresh lemon juice.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally. The raspberries will release their juices.
- Continue to simmer for 8-10 minutes, mashing some of the berries with the back of a spoon if desired, until the compote has thickened.
- Remove from heat and let the compote cool completely to room temperature.
- Chill your mixing bowl and whisk attachments in the freezer for 10-15 minutes before whipping the cream.
- Pour the very cold heavy whipping cream into the chilled bowl. Start beating on medium-low speed, gradually increasing to medium-high.
- Once the cream starts to thicken, gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
- Once the angel food cake is completely cool, run a thin knife around the edges of the pan to carefully release the cake.
- You can either use the cake as a single layer or slice it horizontally into 2-3 even layers.
- Place your first cake layer on a serving platter. Spread about a third of the cooled raspberry compote over the top, then dollop or spread about a third of the whipped cream over the compote. Repeat with remaining layers if desired.
- Finish by garnishing the top with fresh whole raspberries.
Notes
- This cake is best served fresh. <li.Store leftover cake in the refrigerator. <li.Use fresh raspberries for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg