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Raspberry Angel Food Cake

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A light and fluffy dessert that captures the essence of summer with fresh raspberries.

Ingredients

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  • 1 cup cake flour
  • 1 1/2 cups granulated sugar
  • 12 large egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 cup fresh raspberries
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, sift together the cake flour and 3/4 cup of granulated sugar.
  3. In a large bowl, combine the egg whites and salt. Beat with an electric mixer on medium speed until foamy.
  4. Add the cream of tartar and continue beating until soft peaks form.
  5. Gradually add the remaining 3/4 cup of granulated sugar, beating until stiff peaks form.
  6. Gently fold in the flour mixture along with the vanilla extract.
  7. Carefully fold in the fresh raspberries.
  8. Pour the batter into an ungreased angel food cake pan.
  9. Bake for 30-35 minutes or until golden brown and springs back when lightly touched.
  10. Invert the pan to cool the cake completely before removing it.
  11. Dust with powdered sugar before serving.

Notes

To store leftover cake, place it in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://lunarecipez.com/raspberry-angel-food-cake/

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