This light and fluffy Raspberry Angel Food Cake is a treat you won’t forget! It’s made with sweet raspberries and has a perfect airy texture that melts in your mouth.
I love serving it with a dollop of whipped cream. It’s like a cloud of happiness on my plate! 🍰 And let’s be real, who can resist a cake that whispers “berry” sweet nothings?
Key Ingredients & Substitutions
Cake Flour: Cake flour is lighter than all-purpose flour, helping create that airy texture we love in angel food cake. If you don’t have it, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup used.
Egg Whites: Fresh egg whites give the best volume and texture. Make sure they’re at room temperature, as this helps them whip up better. While it might be tempting to use egg whites from a carton, I find real ones produce a fluffier cake.
Cream of Tartar: This ingredient stabilizes the egg whites. If you don’t have any, try substituting with lemon juice or white vinegar (1/2 teaspoon for every 1/2 teaspoon of cream of tartar).
Raspberries: Fresh raspberries are fantastic for flavor and decoration. You can substitute them with strawberries or blueberries if you’d like. Frozen berries will work as well, but make sure to drain any excess moisture before using them.
How Do You Get Your Egg Whites to Whip Up Perfectly?
Whipping egg whites can be tricky, but here are some tips for success:
- Make sure your bowl and beaters are completely clean and dry. Any grease can prevent the egg whites from whipping properly.
- Beat on medium speed until frothy—do not rush it! Gradually adding sugar helps stabilize and create volume.
- Watch for the “stiff peaks” stage. This means when you lift the beaters out, the peaks stand tall without collapsing.
By following these steps and being patient with the process, you’ll achieve that perfect fluffy consistency for your cake! Enjoy making your Raspberry Angel Food Cake! 🎉
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 teaspoons cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Filling and Garnish:
- 1 cup fresh raspberries (for garnish and filling)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 cup raspberry jam or preserves (optional, for filling)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful cake requires about 20 minutes of preparation time and 35-40 minutes for baking. Once baked, allow it to cool completely before filling and serving, which can take at least 1 hour. Plan for a total of about 2 hours for the entire process, including cooling and assembling.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, preheat your oven to 350°F (175°C). Make sure your angel food cake pan is clean and ungreased, as it needs to cling to the sides during baking to rise properly!
2. Sift the Dry Ingredients:
In a medium bowl, sift together the cake flour and 3/4 cup of the granulated sugar. This helps to aerate the flour and break up any clumps. Set this mixture aside for later.
3. Beat the Egg Whites:
In a large bowl, beat the egg whites with an electric mixer on medium speed until they become frothy. Then, add the cream of tartar and salt. Keep beating until soft peaks form—this means the egg whites should be fluffy and hold their shape but still droop slightly when you lift the beaters.
4. Gradually Add the Sugar:
Now, with the mixer running, slowly add in the remaining 3/4 cup of sugar, about a tablespoon at a time. Continue to beat until the mixture develops stiff, glossy peaks—this will give your cake that wonderful volume!
5. Add the Extracts:
Next, gently fold in the vanilla extract and almond extract (if you’re using it) using a spatula. Be careful not to deflate the egg whites!
6. Fold in the Flour Mixture:
Take about 1/4 of the flour mixture and sift it over the egg whites. Carefully fold it in, and repeat this process until all the flour mixture is gently combined with the egg whites.
7. Bake the Cake:
Pour the cake batter into the ungreased angel food cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes or until the top is golden and springs back when touched gently.
8. Cool Inverted:
Immediately after baking, invert the pan onto a bottle or funnel to cool completely upside down. This helps to maintain the cake’s volume and prevents it from collapsing as it cools.
9. Prepare the Raspberry Cream Filling:
While the cake cools, whip the heavy cream with the powdered sugar in a separate bowl until stiff peaks form. Gently fold in half of the fresh raspberries and the raspberry jam, if desired, to create a lovely pink filling.
10. Assemble the Cake:
Once the cake has cooled completely, use a knife to loosen the edges and invert it onto a serving plate. Cut the cake horizontally about one-third from the bottom to create a hollow cavity (or scoop out some of the center) for filling.
11. Fill the Cake:
Spoon or pipe the raspberry cream filling into the hollow part of the cake. Then, generously top it with the remaining fresh raspberries for both flavor and decoration.
12. Dust and Serve:
Finally, dust the top with powdered sugar and add extra fresh raspberries on top for a beautiful presentation!
13. Enjoy!
Slice the cake carefully and serve either chilled or at room temperature. Savor the light, airy cake combined with fresh raspberry flavor. Enjoy your homemade Raspberry Angel Food Cake!
Can I Use All-Purpose Flour Instead of Cake Flour?
Yes, you can substitute all-purpose flour, but the texture may not be as light and airy. To mimic cake flour, try replacing 2 tablespoons of all-purpose flour with cornstarch for each cup used.
How Do I Store Leftover Cake?
Store any leftover Raspberry Angel Food Cake in an airtight container at room temperature for up to 3 days. If it’s filled with cream, refrigerate it to keep the filling fresh, consuming within 2 days.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and keep it covered at room temperature. Prepare the raspberry cream filling closer to your serving time for the best texture and flavor.
What’s the Best Way to Whip Egg Whites?
Make sure your bowl and all utensils are completely clean and dry. Use room temperature egg whites, and beat them on medium speed until frothy before gradually adding sugar. This approach helps achieve the perfect volume and stability!