Raspberry Angel Food Cake: Easy Recipe for a Light Delight
A delightful and airy dessert bursting with raspberry flavor, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-free
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 12 large egg whites
- 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, combine cake flour, sugar, and salt.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
- Fold in flour mixture and vanilla extract carefully.
- Gently fold in raspberries.
- Pour batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes or until golden brown.
- Cool the cake upside down in the pan for at least an hour.
Notes
- Ensure the egg whites are free of yolk for best results.
- Use fresh, ripe raspberries for a more intense flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 15g
- Sodium: 90mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg