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Raspberry Angel Food Cake

Raspberry Angel Food Cake: A Light and Fruity Delight

An airy Raspberry Angel Food Cake that’s a light, guilt-free dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites at room temperature
  • 1 cup Granulated Sugar consider a sugar substitute for lower calories
  • 1 cup Cake Flour can use gluten-free flour
  • 1 cup Raspberries fresh or frozen
  • 1 teaspoon Vanilla Extract or swap for almond extract
For Dusting
  • 1 cup Powdered Sugar omit or use sugar alternative if desired
Optional Topping
  • 1 cup Whipped Cream can substitute with non-dairy option

Equipment

  • 10-inch tube pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 10-inch tube pan without greasing.
  2. In a large mixing bowl, whip egg whites on medium speed until soft peaks form, about 2-3 minutes.
  3. Gradually add granulated sugar, a tablespoon at a time, whipping until glossy and stiff peaks form, about 3-5 minutes.
  4. Sift cake flour over the whipped egg whites and gently fold in without deflating the mixture, about 1-2 minutes.
  5. Fold in raspberries and vanilla extract gently to maintain raspberry shape.
  6. Pour the batter into the tube pan, smoothing the top gently.
  7. Bake for 35-40 minutes until golden brown and springs back when touched.
  8. Invert the pan onto a cooling rack and cool for at least an hour to maintain height.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 30gProtein: 3gSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin C: 15mgCalcium: 1mgIron: 2mg

Notes

Ensure no yolks mix with the egg whites and always cool the cake upside down.

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