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–+ servings
Raspberry Angel Food Cake

Raspberry Angel Food Cake: A Light and Luscious Dessert Delight

A light and luscious Raspberry Angel Food Cake perfect for satisfying sweet cravings without guilt.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites yolk-free for maximum volume
  • 1 cup Granulated Sugar for sweetness and stabilization
  • 1 cup Cake Flour sifted for best results
  • 1 cup Raspberries pureed
Optional Toppings
  • 1 cup Whipped Cream for serving
  • 1 tablespoon Powdered Sugar for dusting

Equipment

  • hand mixer
  • tube pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an ungreased tube pan.
  2. Whip egg whites until soft peaks form, about 2-3 minutes.
  3. Gradually add sugar while mixing until stiff peaks form, about 2-3 minutes more.
  4. Fold in the sifted cake flour gently.
  5. Puree raspberries and fold into the batter carefully.
  6. Pour the batter into the ungreased tube pan.
  7. Bake for 30-35 minutes until golden brown and springs back when touched.
  8. Cool the cake upside down on a wire rack for at least an hour.
  9. Run a knife around the edge to loosen and invert onto a serving platter.
  10. Dust the top with powdered sugar and serve with whipped cream and raspberries.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 3gSodium: 50mgPotassium: 150mgFiber: 1gSugar: 25gVitamin C: 20mgIron: 2mg

Notes

Ensure egg whites are at room temperature for better volume. Avoid greasing the pan for best rise.

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