Description
This Raspberry Angel Food Cake is a light and airy dessert made with whipped egg whites and delicate cake flour, swirled generously with a sweet raspberry sauce. Perfectly fluffy and subtly flavored with vanilla and almond extracts, it’s baked to a golden finish and served topped with fresh raspberries and whipped cream for a refreshing, elegant treat.
Ingredients
Scale
For the Cake:
- 1 cup cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
For the Raspberry Swirl & Topping:
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Do not grease the angel food cake pan to ensure the cake rises properly and bakes evenly.
- Prepare raspberry mixture: In a small saucepan, heat the raspberries with 2 to 3 tablespoons of sugar over low heat. Cook until the raspberries are soft and the mixture is slightly thickened. Mash lightly with a spoon or fork to break up the berries, then remove from heat and allow to cool completely.
- Beat egg whites: In a large bowl, use an electric mixer to beat the 12 egg whites along with cream of tartar and salt until soft peaks form. Gradually add ¾ cup of sugar, continuing to beat the mixture until stiff peaks develop, creating a stable meringue base for the cake.
- Fold in flavorings and flour: Gently fold the vanilla extract, almond extract (if using), and sifted cake flour into the meringue in small batches. Be careful to fold just until combined, preserving the airiness of the batter.
- Layer batter and raspberry mixture: Pour half of the batter into the ungreased angel food cake pan. Spoon half of the cooled raspberry mixture over the batter. Repeat by adding the remaining batter and topping with the remaining raspberries. Use a knife or skewer to gently swirl the raspberries through the batter to create a marbled effect.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes. The cake is done when it springs back lightly to the touch and has a light golden color.
- Cool the cake: Immediately invert the pan onto a cooling rack to prevent the cake from collapsing, and let it cool completely in this position.
- Serve: Once cooled, carefully remove the cake from the pan. Serve slices with a generous dollop of whipped cream and garnish with fresh raspberries for a delightful presentation.
Notes
- Do not grease the angel food cake pan; this allows the batter to cling to the sides and rise properly.
- Use room temperature egg whites for better volume and stability when beating.
- Folding should be done gently to avoid deflating the meringue.
- If almond extract is unavailable or unwanted, it can be omitted without compromising the cake’s flavor.
- For an extra smooth raspberry swirl, strain the cooked raspberry mixture before folding into the batter.
- Angel food cake is best eaten within 1-2 days but can be stored covered at room temperature.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Angel food cake, raspberry cake, light cake, airy dessert, whipped egg whites, raspberry swirl, vanilla almond cake
