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Raspberry Angel Food Cake

Fluffy Raspberry Angel Food Cake for a Light Dessert Delight

Enjoy a guilt-free Raspberry Angel Food Cake, a light and airy dessert that delights with a burst of flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Egg Whites Ensure they are at room temperature.
  • 1 cup Sugar Granulated sugar preferred.
  • 1 cup Cake Flour Avoid all-purpose flour for best results.
  • 1 cup Raspberries Fresh or frozen, do not thaw frozen.
Optional Toppings
  • 1 tablespoon Powdered Sugar For dusting.
  • 1 cup Whipped Cream Homemade or store-bought.

Equipment

  • ungreased tube pan
  • mixing bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather tools: an ungreased tube pan and a large mixing bowl for egg whites.
  2. In a clean mixing bowl, add room-temperature egg whites, and beat until frothy. Gradually add granulated sugar, and beat until soft peaks form.
  3. In a separate bowl, sift together cake flour and remaining sugar. Fold the flour mixture into the whipped egg whites carefully.
  4. Gently add the raspberries to the batter, folding them in carefully to prevent smashing.
  5. Pour the batter into prepared ungreased tube pan, ensuring it is evenly distributed. Bake for 30-35 minutes.
  6. Once baked, remove the pan from the oven and invert it to cool for at least an hour.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 30gProtein: 3gSodium: 5mgPotassium: 70mgSugar: 20gVitamin C: 20mgCalcium: 2mgIron: 2mg

Notes

Ensure egg whites are at room temperature before whipping; avoid overmixing to maintain fluffiness.

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