Description

A light and airy angel food cake studded with sweet-tart raspberries, perfect for celebrations and guilt-free indulgence.

Ingredients

Scale

12 large egg whites, room temperature
1 ½ teaspoons cream of tartar
¼ teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 cup all-purpose flour, sifted
½ cup powdered sugar, sifted
1 cup fresh raspberries (or frozen, thawed and patted dry)

Instructions

Preheat the oven to 350°F (175°C). Ensure your tube pan is clean and ungreased.
In a clean mixing bowl, whip egg whites with cream of tartar and salt until soft peaks form.
Gradually add granulated sugar, one tablespoon at a time, while whipping until stiff peaks form.
Gently fold in vanilla extract and almond extract.
Sift all-purpose flour and powdered sugar together three times, then gradually fold into the egg whites.
Carefully fold in raspberries without overmixing.
Pour the batter into the tube pan and smooth the top. Bake for 35-40 minutes until golden brown and the top springs back when lightly touched.
Invert the pan onto a cooling rack or bottle immediately after baking and let cool completely.
Once cooled, gently run a knife around the edges of the pan and center tube to release the cake.

Notes

[‘Use room-temperature egg whites for better volume.’, ‘Sift dry ingredients multiple times for a lighter texture.’, ‘Do not grease the pan to ensure proper rise.’, ‘Invert the pan immediately after baking to prevent the cake from collapsing.’, ‘Choose firm and vibrant raspberries for the best flavor and presentation.’]

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 120
Sugar: 20
Carbohydrates: 27
Protein: 3

Keywords: angel food cake, raspberry dessert, light dessert, low-fat cake, party dessert