Raspberry Angel Food Cake
User Reviews
4.1
27 reviews
Good
Raspberry Angel Food Cake
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Raspberry Angel Food Cake is a light and airy cake filled with scrumptiously sweet and tangy fresh raspberries and topped with a raspberry glaze.
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Ingredients
- 12 egg whites at room temperature*
- 1¼ cup cake flour or all purpose flour*
- 1¼ cups caster sugar
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- 3 Vanilla Beans seeds only*
- 6 ounces raspberries minus six
Lemon Raspberry Glaze:
- 1 cup powdered sugar
- 6 raspberries slightly crushed
- 1 tablespoon lemon juice more if needed
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Instructions
- Preheat the oven to 350 degrees F.
- Spray a bundt pan (I used a silicone one) with cooking spray VERY, VERY light and set aside.
- Over a large bowl, sift together flour, and ½ cup of sugar and salt. Repeat the sifting process 3 times.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until frothy, then add in the cream of tartar and vanilla bean seeds. Beat at medium-high speed until soft peaks form. Gradually add in the remaining sugar a few tablespoons at a time and beat until incorporated.
- Using a spatula, manually and slowly fold in the flour mixture in three additions by turning over the egg whites consistently until the flour is fully incorporated.
- Spoon half the batter into the prepared pan, evenly distribute the raspberries, and top with the remaining batter, level off the top with a spatula.
- Bake the cake for 35 to 40 minutes, or until golden on top and spongy. Remove the cake from the oven, let it stand for 5 minutes then invert the cake on a cooling rack and allow it to cool completely.
Lemon Raspberry Glaze:
- In a small bowl combine all the ingredients and mix until well combines, the mixture must be glossy with no lumps, with a thick consistency, but still pourable. If the mixture is too thin add 1 teaspoon of lemon juice. Pour the mixture over the cooled cake and let it stand for 15 minutes for it to settle.
- Serve and enjoy!
Notes
- Every time I make this raspberry angel food cake, I go back to the same simple step that makes it truly great. Letting the egg whites come to room temperature before whipping may seem small, but it changes everything. I remember the first time I tried it that way, the batter felt lighter and the cake rose higher than ever before. Now it’s the one thing I never skip because it gives the cake that soft, airy texture my family always looks forward to.
- If I use frozen berries, I toss them with a little flour first so they don’t all sink to the bottom. It helps keep the raspberries evenly spread through the cake.
- I always make sure to dry the berries first. Too much moisture can affect how the cake bakes.
- A silicone bundt pan works best for me. It makes removing the cake so much easier.
- I like to sprinkle the berries gently between two layers of batter. It creates a soft swirl of fruit when I slice into the cake.
- Sometimes I use a food processor to puree the raspberries. Then I strain out the seeds with a fine mesh strainer to get a smooth, vibrant glaze.
- For clean slices, I always reach for a serrated knife. It cuts through the soft cake without squishing it.
Nutrition Information
Show Details
Serving
0g
Calories
193kcal
(10%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
99mg
(4%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
5IU
(0%)
Vitamin C
4.5mg
(5%)
Calcium
8mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 193kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 99mg | 4% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
27 reviews
Good
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