Raspberry Angel Food Cake: The Best Light and Fluffy Treat
A light and fluffy dessert that is bursting with fresh raspberry flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 cups sugar
- 1 cup egg whites (about 8–10 large eggs)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C).
- Sift together flour and 1 cup of sugar.
- In a mixing bowl, whisk egg whites until frothy, then add cream of tartar and salt.
- Beat the egg whites until soft peaks form, then gradually add remaining sugar.
- Gently fold in the flour mixture and extracts.
- Fold in fresh raspberries gently.
- Pour batter into an ungreased tube pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Invert the pan and let cool completely before removing the cake.
- Serve with additional raspberries or whipped cream if desired.
Notes
- Ensure the egg whites are at room temperature for better volume.
- For a more pronounced raspberry flavor, top with raspberry sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Raspberry Angel Food Cake, light dessert, fluffy cake, raspberry recipe