Description

Raspberry Angel Food Cake is a delightful dessert that combines the lightness of angel food cake with the vibrant flavor of fresh raspberries. This fluffy cake is perfect for any occasion, from summer picnics to holiday celebrations. Topped with whipped cream and garnished with raspberries, it promises to be a showstopper that will leave your guests craving more. Easy enough for beginners, this recipe ensures you can create a stunning dessert that tastes as heavenly as it looks.

Ingredients

Scale

1 cup egg whites (about 8 large eggs)
1 cup granulated sugar
1 cup all-purpose flour, sifted
1 ½ cups fresh raspberries
2 tbsp lemon juice
2 tsp pure vanilla extract
Powdered sugar (for dusting)

Instructions

Preheat your oven to 350°F (175°C) and line a 10-inch tube pan with parchment paper without greasing it.
In a mixing bowl, whip the egg whites until foamy. Gradually add in the granulated sugar and continue whipping until stiff peaks form.
In another bowl, sift together the flour and remaining sugar. Gently fold this mixture into the whipped egg whites until just combined.
Fold in the lemon juice and vanilla extract, then add fresh raspberries (reserve some for decoration).
Pour the batter into the prepared tube pan and bake for 30-35 minutes until golden brown and springy to touch.
Invert the pan onto a wire rack immediately after baking and let cool completely before removing from the pan.
Serve topped with whipped cream, reserved raspberries, and a sprinkle of powdered sugar.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (80g)
Calories: 120
Sugar: 16g
Sodium: 35mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg