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Raspberry Angel Food Cake

Heavenly Raspberry Angel Food Cake That's Light and Easy

This Raspberry Angel Food Cake is a light and guilt-free dessert that showcases airy texture and vibrant raspberry flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 120 kcal

Equipment

  • Mixing bowl
  • tube pan
  • sifter

Ingredients
  

For the Cake

  • 12 large Egg Whites Use fresh, room temperature for best results.
  • 1 cup Granulated Sugar Sweetens and stabilizes egg whites.
  • 1 cup Cake Flour Sift before using for a light texture.
  • 1 cup Raspberries Fresh or frozen; frozen may alter texture.

For Dusting & Serving

  • 0.25 cup Powdered Sugar For dusting the cake.
  • 1 cup Whipped Cream Optional topping.

Instructions
 

How to Make Raspberry Angel Food Cake

  • Preheat your oven to 350°F (175°C).
  • Beat egg whites in a large mixing bowl until frothy. Gradually add granulated sugar, continuing to beat until stiff peaks form.
  • Sift together the cake flour and a pinch of salt in a separate bowl. Gently fold this mixture into the egg whites until just combined.
  • Fold in the fresh raspberries gently.
  • Pour the mixture into a tube pan. Bake for 30-35 minutes until the cake springs back when lightly touched.
  • Invert the cake to cool completely in the pan before removing.
  • Optional: Serve with a dollop of whipped cream and fresh raspberries.

Notes

For best results, use room temperature egg whites and store leftovers properly to maintain freshness.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 28gProtein: 3gFat: 0.5gSodium: 10mgPotassium: 100mgFiber: 1gSugar: 15gVitamin C: 5mgCalcium: 1mgIron: 1mg
Keyword dessert recipe, easy baking, guilt-free cake, light dessert, Raspberry Angel Food Cake, raspberry dessert
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