This Raspberry Angel Food Cake is light, fluffy, and bursting with berry flavor! Made with whipped egg whites and fresh raspberries, it’s perfect for a sweet treat.
I love serving this cake with a dollop of whipped cream and extra berries on top. It’s like a little cloud of happiness on your plate! 🍰✨
Key Ingredients & Substitutions
Egg Whites: Egg whites are crucial for that light, airy texture of angel food cake. Make sure to use room temperature egg whites for best volume. If you’re vegan, you can use aquafaba (chickpea water) as a substitute.
Cake Flour: This gives the cake a delicate crumb. If you don’t have cake flour, you can make your own by substituting 1 cup of all-purpose flour with 2 tablespoons removed and replaced with cornstarch.
Fresh Raspberries: Raspberries add a lovely tartness. If fresh ones aren’t available, you can use frozen raspberries, though fresh will give a better texture and flavor. Strawberries or blueberries can work as alternatives too.
Heavy Whipping Cream: This adds a rich creaminess when whipped. If you’re looking for a lighter option, you can use coconut cream or a dairy-free whip. For a touch of flavor, consider adding vanilla or almond extract to the whipped cream.
How Do I Avoid a Dense Angel Food Cake?
A dense angel food cake usually comes from overmixing or incorporating too much dry ingredients. Here’s how to ensure yours is fluffy:
- Gently fold in the flour mixture and berries—don’t stir vigorously!
- Ensure your mixing bowl and beaters are clean and free of any fat, which can prevent the egg whites from whipping up properly.
- Beat egg whites until they reach stiff peaks. This increases volume and leads to an airy texture.
After baking, always cool the cake upside down. This prevents it from collapsing, keeping that lovely height intact. You’ll be delighted with the lightness of this cake!
Raspberry Angel Food Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup cake flour (sifted)
- 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 1/2 cups fresh raspberries, divided
- 1 tablespoon cornstarch
For the Raspberry Sauce:
- 2 tablespoons raspberry jam or preserves
For the Whipped Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (plus more for dusting)
How Much Time Will You Need?
This delicious Raspberry Angel Food Cake takes about 20 minutes to prepare and 35-40 minutes to bake. After baking, it should cool for about an hour. So, set aside around 1.5 to 2 hours for the whole process, and then get ready to enjoy a light and fluffy dessert!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Remember, do not grease the angel food cake pan; it helps the cake rise properly.
2. Sift the Dry Ingredients:
In a bowl, sift together the cake flour and 3/4 cup of granulated sugar three times. This ensures your cake will be super light and fluffy. Set the mix aside until you’re ready for it.
3. Beat the Egg Whites:
Grab a large mixing bowl and use an electric mixer on medium speed to beat the egg whites until they’re foamy. This should take about a minute. Then, add the cream of tartar, salt, and vanilla extract. Turn the speed up to high and slowly add the remaining 3/4 cup sugar while beating. Whip this mix until stiff, glossy peaks form — the egg whites should hold their shape well.
4. Fold in the Flour Mixture:
Now, gently fold the sifted flour and sugar mixture into the egg whites. Do this a little at a time, using a spatula. Be very gentle; you want to keep all that airy fluffiness in the egg whites!
5. Add the Raspberries:
Toss 1 cup of fresh raspberries with the cornstarch in a small bowl. This helps to keep the raspberries from sinking while baking. Lightly fold these into your batter next.
6. Bake the Cake:
Pour your fluffy batter into the ungreased angel food cake pan. Smooth the top lightly with a spatula and pop it in the oven. Bake for around 35-40 minutes. The cake is done when it springs back lightly when touched, and a toothpick inserted comes out clean.
7. Cool the Cake:
Once baked, it’s very important to cool the cake upside down to keep it fluffy. Invert the cake pan onto a bottle or funnel and let it cool completely for at least 1 hour.
8. Prepare the Raspberry Sauce:
While you’re waiting for the cake to cool, warm the raspberry jam in a small saucepan or microwave until it’s smooth. Take 1/2 cup of raspberries, strain them, and gently mash them to mix into the jam for added texture. Let the sauce cool down.
9. Make the Whipped Cream Filling:
In another bowl, whip the heavy cream and powdered sugar together until you achieve stiff peaks. Then, gently fold in the remaining 1/2 cup of fresh raspberries. This will be your delicious filling!
10. Assemble the Cake:
After the cake has cooled, use a serrated knife to cut out the center of the angel food cake. You want to create a hollow ring shape. Now, fill that hollow center with the whipped cream and raspberry mixture you just made.
11. Decorate:
Pour the raspberry sauce over the top of the cake and garnish with whole raspberries. For that finishing touch, dust the outside with powdered sugar.
12. Serve:
Slice the cake carefully and serve it right away for a refreshing, light dessert. Enjoy every bite of your airy, fruity Raspberry Angel Food Cake!
Can I Use All-Purpose Flour Instead of Cake Flour?
While cake flour is preferred for its lower protein content, you can substitute it with all-purpose flour by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. This will mimic the properties of cake flour.
What Should I Do If My Egg Whites Won’t Stiffen?
If your egg whites aren’t reaching stiff peaks, make sure your mixing bowl and beaters are completely clean and free of any grease. Any traces of fat can prevent egg whites from whipping up properly. Adding a bit of cream of tartar, like you’re already doing, helps stabilize them.
How Can I Prevent the Raspberries from Sinking in the Cake?
Tossing the raspberries with cornstarch before adding them to the batter is a great trick to keep them suspended. This prevents them from sinking to the bottom as the cake bakes.
How Do I Store Leftover Raspberry Angel Food Cake?
Wrap any leftover cake in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 3 days. For best results, enjoy it fresh the same day it’s made!
