Raspberry Angel Food Cake: The Best Light and Fluffy Delight
A light and fluffy dessert made with fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 1 cup egg whites (about 8 eggs)
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together the cake flour, half of the sugar, and salt.
- In a separate bowl, beat the egg whites until foamy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the remaining sugar, beating until stiff peaks form.
- Fold in the flour mixture and vanilla gently.
- Gently fold in the raspberries.
- Pour the batter into an ungreased tube pan.
- Bake for 35-40 minutes or until the cake springs back when touched.
- Remove from oven and invert the pan until cooled.
Notes
- Ensure egg whites are at room temperature for best results.
- Fresh raspberries can be replaced with other berries if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg