Description
A light and fluffy Raspberry Angel Food Cake with a delightful swirl of tart raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and do not grease the angel food cake pan.
- Prepare the raspberry swirl by warming raspberries and sugar in a saucepan on low heat until softened.
- In a mixing bowl, beat egg whites with cream of tartar and salt until soft peaks form.
- Gradually add ¾ cup sugar while beating until stiff peaks form.
- Gently fold in the vanilla and almond extract, then sift cake flour over the egg whites and fold in carefully.
- Pour half the batter into the pan, add half the raspberry mixture, and swirl with a knife; repeat with remaining batter and raspberries.
- Bake for 35-40 minutes, until the cake springs back when lightly touched.
- Cool the cake upside down to maintain its structure, then serve with whipped cream and fresh raspberries.
Notes
Make-ahead tips: Bake the cake earlier in the day or a day in advance. Air fryer alternative: Smaller versions may require adjusted cooking times.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 18g
- Sodium: 100mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg