This Raspberry Angel Food Cake is a light and fluffy dessert that just melts in your mouth! It’s made with whipped egg whites and fresh raspberries, giving it a lovely fruity flavor.
What I love about this cake is how easy it is to make. You mix, pour, and bake! Perfect for summer gatherings or when you just want a sweet treat without the heaviness.
Key Ingredients & Substitutions
Cake Flour: Cake flour is essential for this recipe because it gives the cake that delicate, airy texture. If you can’t find it, you can make a substitute by using all-purpose flour and removing 2 tablespoons per cup, then replacing it with cornstarch.
Egg Whites: Using large eggs helps achieve maximum volume. For a vegan option, you can use aquafaba (the liquid from canned chickpeas) at a ratio of 3 tablespoons per egg white, but the texture may vary slightly.
Raspberries: Fresh raspberries give a bright tangy flavor. If they’re out of season, frozen raspberries will work, but thaw them and drain any excess liquid before using. Alternatively, you might try strawberries for a different twist!
Heavy Whipping Cream: This is key for the rich whipped topping. If you want a lighter option, you could use coconut cream for a dairy-free version, which adds a unique flavor too.
How Do I Ensure Perfectly Whipped Egg Whites?
Whipping egg whites can be tricky, but here’s how to nail it every time:
- Ensure your mixing bowl is clean and dry; even a bit of grease can stop the whites from whipping properly.
- Beat your egg whites at medium speed. Start slow to incorporate air, then increase speed to medium-high once soft peaks form.
- Be patient when adding sugar; sprinkle it in gradually while continuing to whip. This helps build stability.
- Stop beating when stiff peaks form—when you lift the beaters, the peaks should stand tall without drooping.
These tips will give you that fluffy texture needed for a great angel food cake!
How to Make Raspberry Angel Food Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 2 tsp vanilla extract
For the Raspberry Cream Filling:
- 1 cup fresh raspberries, plus extra for decoration
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for whipped cream)
For Serving:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 35-40 minutes to bake and an hour to cool. So, you’re looking at about 2 hours total until your delicious cake is ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Make sure not to grease the angel food cake pan, as this helps the cake cling to the sides while it rises.
2. Prepare the Dry Ingredients:
In a bowl, sift together the cake flour and 3/4 cup of the granulated sugar. Sifting helps ensure that the ingredients are well mixed and will lead to a fluffier cake. Set this mixture aside for later use.
3. Beat the Egg Whites:
In a large mixing bowl, use an electric mixer to beat the egg whites with the cream of tartar and salt on medium speed. Continue whisking until soft peaks start to form.
4. Add Sugar Gradually:
Once you have soft peaks, gradually add the remaining 3/4 cup of granulated sugar, one tablespoon at a time. Keep beating until stiff peaks form—it should look glossy and hold its shape well.
5. Fold in Vanilla:
Gently fold the vanilla extract into the whipped egg whites. Be careful to keep the mixture light and airy!
6. Combine with Dry Ingredients:
Next, sift the flour and sugar mixture over the whipped egg whites in three parts, gently folding it in each time. Be cautious not to deflate the egg whites—this is what gives the cake its fluffy texture!
7. Pour into the Pan:
Carefully pour the batter into the ungreased tube pan, smoothing out the top with a spatula.
8. Bake the Cake:
Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly pressed. Your kitchen will smell amazing!
9. Cool the Cake:
Once baked, immediately invert the cake pan. This means turning it upside down to cool. Let it cool completely in this position for about 1 hour—this helps maintain its airy structure.
10. Whip the Cream:
While the cake is cooling, prepare your raspberry cream filling. In a chilled bowl, whip the heavy cream with powdered sugar until you get soft peaks. It should be fluffy and not runny.
11. Fold in Raspberries:
Gently fold the fresh raspberries into the whipped cream for a delightful fruity flavor. Be careful not to crush the berries too much!
12. Remove the Cake:
Once the cake is completely cool, run a knife around the edges of the pan to loosen it. Carefully remove the cake from the pan.
13. Slice the Cake:
Using a serrated knife, slice the cake horizontally to create a hollow center or a layer. This will be where you add your raspberry filling.
14. Fill the Cake:
Take the raspberry cream filling and spoon it into the hollow or layer of the cake. Spread it evenly for an even satisfying bite!
15. Garnish:
To finish, pipe or dollop your whipped cream on top of the cake. Garnish it with whole fresh raspberries for a beautiful presentation.
16. Dust and Serve:
For the final touch, dust the top of your cake with powdered sugar for an elegant finish. Serve immediately and enjoy your light, fluffy, and delicious Raspberry Angel Food Cake!
Happy Baking!
Can I Use All-Purpose Flour Instead of Cake Flour?
Yes, you can use all-purpose flour, but the texture may be a bit denser. For a closer alternative to cake flour, substitute 1 cup all-purpose flour minus 2 tablespoons and replace those with 2 tablespoons of cornstarch.
What Can I Substitute for Fresh Raspberries?
If fresh raspberries are unavailable, you can use frozen raspberries, but be sure to thaw and drain them well to avoid excess moisture. Alternatively, sliced strawberries or blueberries also work well in this recipe!
How Should I Store Leftover Cake?
To store leftovers, cover the cake with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3 days. Just be aware that the texture may change slightly as it sits.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it uncovered on the counter. The raspberry cream filling can also be made ahead and stored in the refrigerator. Just fill the cake on the day you plan to serve it for the best texture.
