Raspberry Angel Food Cake: The Best Light and Refreshing Dessert
A light and refreshing dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups fresh raspberries
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the cake flour and granulated sugar, set aside.
- In another bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add the sugar mixture to the egg whites while beating until stiff peaks form.
- Fold in the vanilla and almond extracts along with the salt.
- Sift the flour mixture over the egg white mixture and gently fold until just combined.
- Pour the batter into an ungreased tube pan and smooth the top.
- Bake for 35-40 minutes or until the cake is golden brown and springs back when touched.
- Invert the pan and cool completely before removing the cake.
- Serve with fresh raspberries and dusting of powdered sugar.
Notes
- For a more intense raspberry flavor, consider blending some raspberries into a sauce to drizzle on top.
- This cake can be made a day in advance and stored wrapped at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg