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Raspberry Angel Food Cake

A light and fluffy raspberry angel food cake made with whipped egg whites and fresh raspberries for an elegant, airy dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup cake flour sifted
  • 1.5 cups granulated sugar divided
  • 12 egg whites room temperature
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1.5 tsp vanilla extract
  • 0.5 tsp almond extract optional
  • 1.5 cups fresh raspberries
  • powdered sugar for dusting
  • whipped cream optional for serving

Equipment

  • Mixing bowls
  • Tube pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Do not grease the tube pan.
  2. Sift cake flour with half of the sugar twice and set aside.
  3. Beat egg whites until foamy. Add cream of tartar and salt; beat to soft peaks.
  4. Gradually add remaining sugar and beat to stiff glossy peaks.
  5. Fold in extracts gently.
  6. Sift flour mixture over egg whites in batches, folding carefully.
  7. Fold in raspberries lightly dusted with flour.
  8. Transfer batter to pan and bake 35–40 minutes until set.
  9. Invert pan and cool completely before removing cake.

Notes

Ensure bowl and beaters are grease-free for proper egg white whipping.