This light and fluffy Raspberry Angel Food Cake is a sweet treat that feels like a cloud on your plate! Full of fresh raspberries, it’s a perfect dessert for any occasion.
What I love most is how simple it is to make. Just whip up the egg whites, fold in the raspberries, and bake! It’s fun to see it rise and turn golden too!
Key Ingredients & Substitutions
Cake Flour: Cake flour is key for a light texture in angel food cake. If you don’t have cake flour, you can make a substitute by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch. This will help mimic the lighter texture!
Egg Whites: Room temperature egg whites whip up better, creating more volume. If you are vegan, you can try using aquafaba (the liquid from canned chickpeas) as an egg white substitute at a 3:1 ratio.
Cream of Tartar: This helps stabilize the egg whites. If you don’t have it, you can use lemon juice or white vinegar instead—around 1 teaspoon should do!
Fresh Raspberries: Fresh raspberries add great flavor. If they aren’t available, you can use frozen raspberries, just make sure to thaw and drain them first, or you can use another berry, like blueberries or strawberries.
How Do You Achieve the Perfectly Light and Fluffy Cake?
The key to a great angel food cake is the aeration of the egg whites. Make sure your mixing bowl is very clean, as any grease can affect the whipping process. Here’s how to get it just right:
- Beat the egg whites until foamy before adding cream of tartar and salt. This helps incorporate air.
- Gradually add sugar to stabilize the egg whites and create stiff peaks. Take your time and don’t rush this step.
- When folding in the flour mixture, do it gently! Use a rubber spatula and fold in parts until just combined to keep that airy structure.
- Do NOT grease the pan, as the batter needs to climb up the sides for height!
- Cooling the cake upside down keeps it fluffy. Invert it immediately after baking.
Follow these tips, and your cake will rise beautifully into a delightful treat!
Raspberry Angel Food Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
For the Filling and Garnish:
- 1 1/2 cups fresh raspberries (plus extra for garnish)
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar (for filling)
- 1/4 cup raspberry jam or preserves
- Additional powdered sugar, for dusting
How Much Time Will You Need?
This delightful cake will take you about 25 minutes of prep time and 35-40 minutes of baking time, plus some cooling time afterward. Don’t forget to let it cool upside down after baking for the perfect fluffy texture!
Step-by-Step Instructions:
1. Preparing to Bake:
Start by preheating your oven to 350°F (175°C). Make sure your angel food cake pan is clean and dry; and remember, do not grease it so the cake can rise properly!
2. Sift the Dry Ingredients:
In a medium bowl, sift together the cake flour and 3/4 cup of the granulated sugar. Set this mixture aside for later.
3. Beating the Egg Whites:
In a large mixing bowl, beat the egg whites on medium speed until they become foamy. This is where the magic begins!
4. Adding Stabilizers:
Add in the cream of tartar and salt. Continue beating the mixture until you reach soft peaks. This is where the fluffiness comes from!
5. Sweetening the Mixture:
Gradually add the remaining 3/4 cup of granulated sugar, about 2 tablespoons at a time. Keep beating until stiff peaks form. Trust me, it’s worth the effort! Add in the vanilla extract and mix briefly.
6. Folding in the Flour:
Now, gently fold the sifted flour and sugar mixture into the egg whites in small portions. Use a rubber spatula here, and be careful to keep the airiness of the batter. Stop when you see no more streaks!
7. Pour and Smooth:
Pour the batter into the ungreased angel food cake pan, smoothing the top gently to make it even.
8. Baking Time:
Bake for about 35-40 minutes. You’ll know it’s done when the top is golden and springs back lightly when pressed.
9. Cooling the Cake:
Immediately invert the pan onto a bottle or heatproof funnel. This keeps the cake from collapsing as it cools. Let it cool completely upside down.
10. Removing from the Pan:
Once cooled, carefully remove the cake from the pan. This should be easy since we didn’t grease it!
11. Whipping the Cream:
In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Now you’ve got a delicious filling!
12. Mixing in Raspberries:
Gently fold the fresh raspberries into the whipped cream. This adds a vibrant flavor and color to your filling!
13. Slicing the Cake:
With a serrated knife, slice the cake horizontally in half. It’s like revealing a treasure!
14. Adding the Jam and Whipped Cream:
Spread a thin layer of raspberry jam on the bottom half of the cake, followed by the raspberry whipped cream.
15. Completing the Cake:
Place the top layer back on, and dust with powdered sugar to make it pretty!
16. Garnishing:
Spoon some raspberry jam on top in little dollops, and add a few more fresh raspberries as a garnish.
17. Serving:
Serve immediately or give it a light chill before serving for the best flavor experience!
Enjoy your airy, raspberry-filled angel food cake! It’s sure to be a hit!
Can I Use All-Purpose Flour Instead of Cake Flour?
While cake flour is the best option for a light texture, you can use all-purpose flour in a pinch. To mimic cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Sift them together before using!
How Can I Make the Cake Gluten-Free?
To make this recipe gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend that contains xanthan gum. Make sure to check that all other ingredients are also gluten-free, especially the baking powder or any additional mixes.
Can I Use Frozen Raspberries in This Recipe?
Yes, you can use frozen raspberries! Just be sure to thaw and drain them well before folding them into the whipped cream. This will prevent excess moisture in your cake.
How Should I Store Leftover Cake?
If you have any leftovers, cover them tightly with plastic wrap or store them in an airtight container. The cake can be kept in the refrigerator for up to 3 days. For best texture, gently warm individual slices in the microwave before enjoying!
