Go Back
–+ servings
Sliced Raspberry Angel Food Cake topped with fresh raspberries and whipped cream.

Raspberry Angel Food Cake

This light and fluffy Raspberry Angel Food Cake balances sweetness with tartness, perfect for any occasion and suitable for various diets.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 150 kcal

Ingredients
  

Cake Ingredients

  • 12 large Egg Whites (Use room temperature for better whipping.)
  • 1 cup Granulated Sugar (Opt for a sugar alternative to keep it low-calorie.)
  • 1 cup Cake Flour (Can be replaced with a gluten-free blend.)
  • 1/4 teaspoon Salt
  • 1 teaspoon Cream of Tartar (Crucial for stabilizing egg whites.)

For Serving

  • 1 cup Fresh Raspberries (Frozen raspberries will alter texture.)
  • 1/2 cup Powdered Sugar (For delicate dusting.)
  • 1 cup Whipped Cream (Optional for serving.)

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Make sure not to grease the cake pan, as the cake needs to cling to the sides to rise properly.
  • In a large bowl, use an electric mixer to beat the egg whites until frothy.
  • Add the cream of tartar and salt to the egg whites and continue to beat until soft peaks form.
  • Gradually add the granulated sugar, about two tablespoons at a time, while mixing. Continue beating until stiff peaks form.
  • Sift the cake flour over the meringue, being careful to maintain the airiness. Gently fold the flour into the egg whites using a spatula.
  • Fold in the fresh raspberries, careful not to overmix and break them down.
  • Pour the batter into an ungreased tube pan, smoothing the top with a spatula.

Baking

  • Bake for 30-35 minutes, or until the cake springs back when touched.
  • Remove the cake from the oven and invert it onto a bottle or cooling rack to cool completely in the pan.

Serving

  • Once cooled, gently remove the cake from the pan. Dust it with powdered sugar and serve it with a dollop of whipped cream and a few fresh raspberries on top.

Notes

To store, wrap the cake in plastic wrap or keep it in an airtight container. It can last for about 2-3 days at room temperature. For longer storage, you can freeze the cake for up to a month. Just make sure to wrap it well to prevent freezer burn. Tips: Ensure your mixing bowl and beaters are free from any grease or yolks for the best egg white whip. Use fresh, ripe raspberries for the best flavor. Gently fold the ingredients together to avoid deflating the meringue.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 1gSodium: 100mgFiber: 1gSugar: 20g
Keyword Angel Food Cake, Gluten-Free Dessert, Light Dessert, Raspberry Angel Food Cake, summer cake
Tried this recipe?Let us know how it was!