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Raspberry Angel Food Cake

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 Angel food cake pan
  • 1 Electric mixer
  • 1 large mixing bowl
  • 1 Sifter
  • 1 Spatula
  • 1 Cooling rack

Ingredients
  

  • 1 1/2 cups Granulated sugar
  • 1 cup Cake flour
  • 12 Large egg whites room temperature
  • 1 1/2 teaspoons Cream of tartar
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Fresh raspberries
  • 2 tablespoons Powdered sugar for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Sift the granulated sugar and cake flour together in a large mixing bowl.
  • Beat the egg whites with an electric mixer until foamy.
  • Add the cream of tartar and salt to the egg whites and continue to beat until soft peaks form.
  • Gradually add the sifted sugar and flour mixture to the egg whites, mixing gently.
  • Fold in the vanilla extract and raspberries with a spatula.
  • Pour the batter into an ungreased angel food cake pan and smooth the top with a spatula.
  • Bake for 35 minutes or until the cake is golden and springs back when lightly touched.
  • Invert the cake pan onto a cooling rack and let it cool completely for 1 hour.
  • Once cooled, remove the cake from the pan and dust with powdered sugar before serving.

Notes

To ensure your angel food cake achieves the perfect height and texture, make sure all mixing bowls and equipment are free of grease and oil, as this can affect the egg whites' ability to form peaks. Additionally, avoid opening the oven door during baking to prevent the cake from collapsing.
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