Raspberry Angel Food Cake: The Easy, Light Dessert You’ll Love
A light and airy dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, sift together the cake flour and half of the sugar.
- In a separate bowl, beat the egg whites with salt and cream of tartar until soft peaks form.
- Gradually add the remaining sugar and vanilla, continuing to beat until stiff peaks form.
- Gently fold in the flour mixture and raspberries until combined.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes or until the cake is golden brown.
- Remove from the oven and cool inverted.
- Once cool, remove from the pan and serve.
Notes
- This cake is best when served fresh but can be stored for a short time in an airtight container.
- Pair with whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Raspberry Angel Food Cake