Raspberry Angel Food Cake
Discover how to make Raspberry Angel Food Cake. A delicious recipe with detailed instructions.
25
Prep Time
35
Cook Time
60
Total Time
12
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Raspberry Angel Food Cake. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prep: Preheat oven to 175°C (350°F). Do not grease a 25cm (10-inch) tube pan.
Step 2
2. Dry ingredients: Sift flour with 75g (⅓ cup) of the sugar twice. Set aside.
Step 3
3. Beat egg whites: Using a stand mixer with whisk attachment, beat egg whites, cream of tartar, and salt on medium-low until foamy (2 minutes). Gradually add remaining 225g (1 ¼ cups) sugar, 1 tbsp at a time. Increase to medium-high and whip until glossy, stiff peaks form (7-9 minutes). Mix in extracts.
Step 4
4. Incorporate flour: Sift flour mixture over egg whites in 4 additions, gently folding with a spatula after each until just combined.
Step 5
5. Make raspberry swirl: Mash raspberries with 2-3 tbsp sugar until saucy. Drop spoonfuls over batter and gently swirl with a knife (don’t overmix).
Step 6
6. Bake: Transfer batter to pan. Bake 35-40 minutes until golden and springy to touch.
Step 7
7. Cool: Immediately invert pan onto a bottle neck for 1 hour to prevent collapse. Run a thin knife around edges to release.
Step 8
8. Serve: Top with whipped cream and fresh raspberries.
You Must Know
- ✓Room temperature egg whites whip higher and hold better
- ✓For defined swirls, avoid overmixing after adding raspberry sauce
- ✓Use a serrated knife dipped in hot water for clean slices
Chef's Notes
Room temperature egg whites whip higher and hold better
For defined swirls, avoid overmixing after adding raspberry sauce
Use a serrated knife dipped in hot water for clean slices
Serving Suggestions
Best served the same day with lightly sweetened whipped cream and mint sprigs. Ideal for bridal showers, Mother’s Day brunch, or as a light finale to rich meals.
Nutritional Info (Per Serving)
210
Calories
4g
Protein
46g
Carbs
1g
Fat
Tags
Lily
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More Dessert Recipes
Raspberry Angel Food Cake
Discover how to make Raspberry Angel Food Cake. A delicious recipe with detailed instructions.
Ingredients (11)
Instructions
- Prep: Preheat oven to 175°C (350°F). Do not grease a 25cm (10-inch) tube pan.
- Dry ingredients: Sift flour with 75g (⅓ cup) of the sugar twice. Set aside.
- Beat egg whites: Using a stand mixer with whisk attachment, beat egg whites, cream of tartar, and salt on medium-low until foamy (2 minutes). Gradually add remaining 225g (1 ¼ cups) sugar, 1 tbsp at a time. Increase to medium-high and whip until glossy, stiff peaks form (7-9 minutes). Mix in extracts.
- Incorporate flour: Sift flour mixture over egg whites in 4 additions, gently folding with a spatula after each until just combined.
- Make raspberry swirl: Mash raspberries with 2-3 tbsp sugar until saucy. Drop spoonfuls over batter and gently swirl with a knife (don’t overmix).
- Bake: Transfer batter to pan. Bake 35-40 minutes until golden and springy to touch.
- Cool: Immediately invert pan onto a bottle neck for 1 hour to prevent collapse. Run a thin knife around edges to release.
- Serve: Top with whipped cream and fresh raspberries.
More Dessert Recipes
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