Raspberry Angel Food Cake
Raspberry Angel Food Cake is a delightfully light and fluffy dessert that is perfect for any occasion. This cake blends the airy texture of angel food cake with the sweet-tart flavor of fresh raspberries, creating a delicious treat that’s sure to impress family and friends.
Why Make This Recipe
This Raspberry Angel Food Cake is not only visually stunning but also incredibly easy to make! It’s a wonderful option if you’re looking for a dessert that feels fancy yet is light on calories. The combination of fluffy cake with luscious raspberries makes it an ideal dessert for celebrations, picnics, or even just a casual family dinner. Plus, with simple ingredients and straightforward methods, you’ll find it satisfying to whip up in your own kitchen. Whether you’re a baking novice or a seasoned pro, this recipe is sure to become a new favorite.
How to Make Raspberry Angel Food Cake
Making a Raspberry Angel Food Cake is simpler than it might seem at first glance. Follow these easy steps to create a light, airy, and flavorful cake:
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 12 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 cup fresh raspberries
- Powdered sugar for dusting
Directions
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together the cake flour, granulated sugar, and salt.
- In a large mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the sugar mixture while beating until stiff peaks form.
- Fold in the vanilla extract and the flour mixture carefully.
- Gently fold in the fresh raspberries.
- Pour the batter into an ungreased tube pan and spread it evenly.
- Bake for 35-40 minutes or until the top is golden and springs back when touched.
- Invert the pan to cool, then remove from the pan and dust with powdered sugar before serving.
Pro Tips for Success with Raspberry Angel Food Cake
- Sift Often: Sifting the flour and sugar is key to achieving that airy texture in your cake. Don’t skip this step!
- Room Temperature Eggs: For the best results, use egg whites at room temperature. They will whip better, yielding more volume.
- Don’t Overmix: When folding in the flour mixture and raspberries, be gentle to maintain the light texture of the cake.
- Keep It Ungreased: Using an ungreased tube pan allows the cake to climb the sides, ensuring it rises beautifully.
- Cool Upside Down: Inverting the pan ensures the cake doesn’t collapse as it cools, preserving its fluffy structure.
Flavor Variations for Raspberry Angel Food Cake
- Berry Medley: Add a mix of fresh berries such as blueberries, strawberries, and blackberries for a delicious twist.
- Citrus Zing: Incorporate the zest of a lemon or lime to brighten the flavor.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top for an indulgent touch.
- Almond Extract: Substitute half of the vanilla extract with almond extract for a unique flavor profile.
- Matcha Infusion: Add a teaspoon of matcha powder to the flour mixture for a vibrant green color and subtle earthy flavor.
Serving Suggestions for Raspberry Angel Food Cake
This cake pairs wonderfully with various toppings and accompaniments. Here are a few suggestions:
- Whipped Cream: A dollop of freshly whipped cream on each slice adds a creamy element that contrasts beautifully with the light cake.
- Ice Cream: Serve it with vanilla or raspberry ice cream for a delightful dessert experience.
- Fruit Sauce: Drizzle some raspberry or berry compote over the top for added flavor and a beautiful presentation.
- Mint Leaves: Garnish with fresh mint leaves for a pop of color and a refreshing taste.
Storage and Freezing Instructions for Raspberry Angel Food Cake
To store your Raspberry Angel Food Cake, keep it covered at room temperature for up to two days. If you want to prolong its shelf life, you can refrigerate it in an airtight container for up to a week. If you decide to freeze the cake, wrap it tightly in plastic wrap, then aluminum foil, and it can last for up to three months. When you’re ready to eat it, thaw it in the refrigerator overnight.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————|———–|
| Calories | 150 |
| Protein | 4g |
| Carbohydrates | 35g |
| Fat | 1g |
| Fiber | 1g |
| Sodium | 80mg |
FAQ About Raspberry Angel Food Cake
How do I know when the cake is done baking?
The best way to test if your raspberry angel food cake is done is to gently press the top. If it springs back, it’s cooked through. Additionally, the top should be golden brown.
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries! However, make sure to thaw and drain them first to avoid excess moisture in the cake, which could change the texture.
What should I do if my cake collapses?
A collapsing cake is often due to undermixing or not allowing it to cool properly. To avoid this, ensure you beat the egg whites until stiff peaks form and cool the cake upside down without letting it touch any surfaces.
Can I add more sugar if I like it sweeter?
You can slightly increase the sugar in the recipe, but be cautious. Angel food cakes are naturally delicate and adding too much sugar could affect their structure and fluffiness.
Is there a gluten-free option for this recipe?
Yes! You can substitute the cake flour with a gluten-free all-purpose flour blend, but make sure it contains xanthan gum for the best results in maintaining the cake’s structure.
Final Thoughts
Raspberry Angel Food Cake is a delightful dessert that combines the lightness of angel food with the fresh burst of raspberries. With its easy preparation, it’s the perfect treat for showers, birthday parties, or enjoying a sunny afternoon with family. Once you try this cake, you will surely want to share it with everyone you know! Happy baking!
Print
Raspberry Angel Food Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightfully light and fluffy dessert that blends angel food cake with fresh raspberries, perfect for any occasion.
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 12 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together the cake flour, granulated sugar, and salt.
- In a large mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the sugar mixture while beating until stiff peaks form.
- Fold in the vanilla extract and the flour mixture carefully.
- Gently fold in the fresh raspberries.
- Pour the batter into an ungreased tube pan and spread it evenly.
- Bake for 35-40 minutes or until the top is golden and springs back when touched.
- Invert the pan to cool, then remove from the pan and dust with powdered sugar before serving.
Notes
Sift the flour and sugar for the best texture. Use room temperature egg whites for optimal volume. Don’t overmix when folding in ingredients, and keep the pan ungreased to allow the cake to rise.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
