Description
A delightfully light and fluffy dessert that blends angel food cake with fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 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