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Raspberry Angel Food Cake

Deliciously Light Raspberry Angel Food Cake Recipe to Indulge

A refreshing Raspberry Angel Food Cake that's light and bursting with flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites Ensure at room temperature for optimal whipping
  • 1 cup Granulated Sugar Adds sweetness and stability
  • 1 cup Cake Flour Sift before measuring; substitutions may vary texture
  • 1 cup Raspberries Fresh preferred for better flavor; frozen can be used
For the Dusting
  • 1 cup Powdered Sugar Can be omitted for a less sweet finish
For the Topping (Optional)
  • 1 cup Whipped Cream Enhances flavor; yogurt can be used as a lighter option

Equipment

  • Angel Food Cake Pan
  • mixing bowl
  • Electric mixer
  • sifter

Method
 

How to Make Raspberry Angel Food Cake
  1. Preheat the oven to 350°F (175°C). Gather all your baking tools.
  2. Beat the egg whites in a clean bowl until foamy. Gradually add granulated sugar, continuing to whip until stiff peaks form.
  3. Sift the cake flour and a portion of powdered sugar. Gently fold this mixture into your meringue.
  4. Carefully fold in fresh raspberries, keeping them whole.
  5. Pour the batter into an ungreased pan and bake for 30-35 minutes until golden and springy.
  6. Invert the cake pan to cool completely to maintain its airy structure.
  7. Dust with powdered sugar and serve with whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 0.5gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin C: 10mgCalcium: 2mgIron: 2mg

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for 2 months.

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