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raspberry angel food cake

Light and Fluffy Raspberry Angel Food Cake You’ll Adore

Delight in a light and airy raspberry angel food cake, a healthier indulgence perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 12 large Egg Whites Use fresh eggs for best results.
  • 1 cup Sugar Opt for granulated sugar for perfect texture.
  • 1 cup Cake Flour Substitute with gluten-free flour if needed.
  • 1 cup Raspberries Fresh or thawed frozen raspberries can be used.
For Dusting and Serving
  • 1 cup Powdered Sugar You can use cocoa powder for a different flavor profile.
  • 2 cups Whipped Cream Ensure it's whipped to soft peaks for the best texture.

Equipment

  • tube pan
  • Electric mixer
  • mixing bowl
  • sifter

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C). Gather your ingredients and equipment.
  2. In a large mixing bowl, beat the egg whites until foamy. Gradually add sugar, beating until stiff peaks form.
  3. Sift the cake flour and powdered sugar together in a separate bowl.
  4. Gently fold the dry ingredients into the egg whites using a spatula.
  5. Fold in the raspberries carefully to keep their shape.
  6. Pour batters into a non-greased tube pan and bake for 30-35 minutes.
  7. Cool the cake upside down in the pan to maintain texture.
  8. Dust the cooled cake with powdered sugar and serve with whipped cream.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 3gSodium: 100mgFiber: 1gSugar: 15gVitamin C: 15mgCalcium: 2mgIron: 2mg

Notes

For best results, use room temperature egg whites and avoid any yolk when whipping. Do not grease the tube pan to ensure proper rising.

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