Raspberry Angel Food Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Low Fat
Description
A soft, cloud-like dessert, this Raspberry Angel Food Cake features airy vanilla bean sponge studded with fresh raspberries and topped with a vibrant raspberry glaze. It’s a light, naturally low-fat treat ideal for spring and summer occasions.
Ingredients
Units
Scale
- 12 egg whites, room temperature
- 1 1/4 cup cake flour, sifted
- 1 1/4 cups caster sugar
- 1 tsp cream of tartar
- 1 tbsp lemon juice
- 1/4 tsp salt
- 3 vanilla beans, seeds scraped
- 6 oz fresh raspberries
- For the Glaze:
- 1 cup powdered sugar
- 6 raspberries, mashed
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, beat egg whites until foamy. Add cream of tartar, lemon juice, and salt, then continue beating until soft peaks form.
- Gradually add caster sugar while beating until stiff peaks form.
- Gently fold in vanilla bean seeds and sifted cake flour in batches, being careful not to deflate the batter.
- Fold in the fresh raspberries gently.
- Pour the batter into an ungreased bundt or angel food cake pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Invert the pan and allow the cake to cool completely before removing it.
- For the glaze, mash the raspberries and strain if a smooth texture is desired. Mix with powdered sugar until smooth and drizzle over the cooled cake.
Notes
- Use room-temperature egg whites for maximum volume.
- Do not grease the cake pan to ensure the cake rises properly.
- Cool the cake upside down to prevent it from collapsing.
- Substitute vanilla extract if vanilla beans are unavailable.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 28g
- Sodium: 90mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
