- Tip: Use room-temperature egg whites for maximum volume.
- Variation: Try strawberries, blueberries, or mixed berries for a colourful twist.
- Storage: Store in the refrigerator for up to 3 days for freshness.
RASPBERRY ANGEL FOOD CAKE
Raspberry Angel Food Cake is a light, airy dessert topped with fresh raspberries and fluffy whipped cream. Its delicate sweetness and fruity flavour make it a perfect treat for spring and summer gatherings.
Ingredients
For the Cake:
- 1 cup cake flour
- 1 ½ cups granulated sugar
- 12 large egg whites room temperature
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the Topping:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh raspberries
Instructions
Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Sift flour and half of the sugar together. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, then vanilla and almond extract. Gently fold in flour mixture.
Bake:
- Pour batter into an ungreased tube pan. Bake for 35–40 minutes or until golden and springy to touch. Cool upside down for 1 hour before removing from the pan.
Prepare the Topping:
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble:
- Top the cooled cake with whipped cream and fresh raspberries.