This Raspberry Angel Food Cake is light, fluffy, and absolutely lovely! It has a sweet raspberry flavor and is perfect for any celebration or sweet craving.
When I make this cake, I can’t resist putting extra berries on top. It’s like a little cloud of yum! 🍰 Plus, it’s so easy to whip up; you’ll be a baking superstar in no time!
Key Ingredients & Substitutions
Cake Flour: This is essential for the light texture of angel food cake. If you don’t have cake flour, you can make a substitute by using all-purpose flour and removing 2 tablespoons per cup, then replacing it with cornstarch.
Granulated Sugar: Sugar helps stabilize the egg whites. If you’re watching your sugar intake, feel free to use a sugar substitute, like erythritol, but check for baking conversion ratios.
Egg Whites: Fresh egg whites create the best volume. For convenience, egg whites can be bought in a carton; just make sure they are meant for baking. Remember, liquid egg whites can sometimes vary in volume, so check the packaging.
Cream of Tartar: This ingredient stabilizes the egg whites. If you don’t have any on hand, a small amount of lemon juice can work in a pinch; use the same quantity.
Raspberries: Fresh raspberries add a delightful flavor. If they’re out of season, you can use frozen ones, but let them thaw and drain excess moisture before adding them to the cream.
How Do You Achieve the Best Texture for Angel Food Cake?
Getting the right texture for angel food cake can be tricky, but it’s all about the egg whites and baking technique:
- Room Temperature Egg Whites: Make sure your egg whites are at room temperature. This helps them whip up better and create more volume.
- Gentle Folding: When incorporating the flour mixture into the whipped egg whites, do it gently. Use a rubber spatula to fold—this keeps the air you’ve whipped in intact.
- Cooling Upside Down: Cooling the cake upside down is crucial. It helps maintain the height you’ve achieved while baking, preventing the cake from collapsing.
With this cake, patience and gentle handling go a long way, so take your time and enjoy the process! Happy baking! 😊
Raspberry Angel Food Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Raspberry Filling:
- 1 cup fresh raspberries, plus extra for garnish
- 1 cup heavy cream
- 2 tablespoons powdered sugar (for sweetening cream)
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful Raspberry Angel Food Cake requires about 15 minutes for preparation, plus 35–40 minutes for baking, and some additional time for cooling. In total, you should allow around 1 hour and a half, including all the waiting time. But trust me, the results are well worth it!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). It’s important not to grease your angel food cake pan, as the batter needs to cling to the sides for the cake to rise beautifully.
2. Sift the Dry Ingredients:
In a mixing bowl, sift the cake flour and 3/4 cup of granulated sugar together three times. This step ensures that everything is well combined and helps the cake stay fluffy. Set the mixture aside.
3. Beat the Egg Whites:
In a large, clean bowl, beat the egg whites with an electric mixer on medium speed. Add the cream of tartar and salt, continuing to beat until soft peaks begin to form. This is the foundation of your light and airy cake!
4. Add Sugar Gradually:
Now, increase your mixer speed to high. Gradually add the remaining 3/4 cup of granulated sugar while beating, until the mixture forms stiff, glossy peaks. This should take just a few minutes.
5. Add Extracts:
Gently fold in the vanilla extract and almond extract (if you’re using it). These will add a lovely flavor to your cake.
6. Incorporate the Flour Mixture:
Next, sift the flour and sugar mixture over the egg whites in three additions. Use a rubber spatula to gently fold in each addition—be cautious not to deflate the mixture. You’re doing great!
7. Bake:
Carefully spoon the batter into your ungreased angel food cake pan and smooth the top. Place it in the oven to bake for 35–40 minutes, or until the cake is golden brown and springs back lightly when touched.
8. Cool Upside Down:
As soon as it’s done baking, immediately invert the pan onto a bottle or cooling rack. Let the cake cool completely in this position. This method maintains its height and fluffy texture.
9. Prepare the Raspberry Cream Filling:
While the cake cools, whip the heavy cream along with the powdered sugar until soft peaks form. Gently fold in the fresh raspberries, being careful not to break them too much.
10. Assemble the Cake:
Once the cake has cooled, gently remove it from the pan by running a knife or spatula around the edges. Cut the cake horizontally in half to create two layers. Spread the raspberry whipped cream mixture between the layers, and generously on top as well.
11. Garnish and Serve:
Finally, top the cake with any remaining fresh raspberries and dust lightly with powdered sugar for a beautiful finish. Slice and serve your lovely Raspberry Angel Food Cake!
Enjoy your light, fluffy dessert that bursts with fresh raspberry flavor and sweetness! It’s perfect for gatherings or a sweet treat at home. 😊
Can I Use All-Purpose Flour Instead of Cake Flour?
Yes, you can use all-purpose flour, but for the best results, it’s best to make a substitute. Remove 2 tablespoons of all-purpose flour for every cup needed, then replace those with cornstarch. This helps mimic the lighter texture of cake flour.
How Can I Make This Cake Gluten-Free?
To make a gluten-free version, substitute the cake flour with a gluten-free all-purpose flour blend. Make sure to choose one that includes xanthan gum or another binding agent for similar results.
Can I Prepare the Cake in Advance?
Absolutely! You can bake the cake up to a day in advance. Just make sure to cool it completely and wrap it well in plastic wrap to keep it fresh. Assemble the whipped cream and raspberries right before serving for the best texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. You may need to re-whip the cream if the cake sits for too long, but it should still taste delicious!