Raspberry Angel Food Cake: The Best Light and Fluffy Treat
A delightful and airy dessert perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 cup cake flour
- 1 cup granulated sugar
- 3/4 cup egg whites (about 6 large eggs)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together cake flour and half the sugar.
- In a separate bowl, beat egg whites until frothy, then add cream of tartar and salt.
- Gradually add remaining sugar while continuing to beat until stiff peaks form.
- Fold in the flour mixture along with vanilla and almond extracts gently.
- Gently fold in raspberries.
- Pour batter into an ungreased tube pan and smooth the top.
- Bake for 30-35 minutes or until the cake springs back when touched.
- Invert the pan and let the cake cool completely before removing from the pan.
Notes
- For extra flavor, add a splash of lemon juice to the batter.
- Make sure all ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Raspberry Angel Food Cake, Light Cake, Fluffy Dessert