Raspberry Angel Food Cake: Easy Recipe for a Light Delight
This Raspberry Angel Food Cake is a light and fluffy dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, sift together cake flour and 1 cup of sugar; set aside.
- In a separate bowl, whip egg whites with salt and cream of tartar until soft peaks form.
- Gradually add remaining sugar, continuing to whip until stiff peaks form.
- Fold flour mixture into egg whites gently. Add vanilla extract and fold in raspberries.
- Pour batter into an ungreased angel food cake pan.
- Bake for 30-35 minutes until cake springs back when touched.
- Invert pan to cool completely before removing the cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a sweeter cake, add more sugar according to your taste.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Raspberry Angel Food Cake, dessert, light cake, easy recipe