Description
A light and airy Raspberry Angel Food Cake featuring a fluffy angel food base swirled with a sweet raspberry puree. This delicate cake is perfect for a refreshing dessert, topped with whipped cream and fresh raspberries for an elegant finish.
Ingredients
Scale
For the Cake:
- 1 cup cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
For the Raspberry Swirl & Topping:
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Ensure not to grease the angel food cake pan as the batter needs to cling to the sides to rise properly.
- Prepare Raspberry Mixture: In a small saucepan, heat the raspberries with 2 to 3 tablespoons of sugar over low heat until they become soft and slightly thickened. Lightly mash the berries to release juices and then set the mixture aside to cool completely.
- Beat Egg Whites: In a large bowl, use an electric mixer to beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup of the granulated sugar while continuing to beat until stiff peaks form, giving the mixture stability and volume.
- Fold Ingredients: Gently fold in the vanilla extract, almond extract if using, and the sifted cake flour (added in batches) into the egg white mixture. Be careful to fold just until combined to preserve the airy texture.
- Layer Batter and Raspberry Swirl: Pour half of the batter into the ungreased angel food cake pan. Spoon half of the cooled raspberry mixture over the batter. Repeat layering with the remaining batter and raspberry mixture. Use a knife or skewer to gently swirl the raspberries through the batter, creating a marbled effect.
- Bake: Bake for 35–40 minutes until the cake is lightly golden and springs back when touched, indicating it is cooked through.
- Cool Upside Down: Invert the cake pan and let it cool completely upside down. This helps the cake maintain its height and prevents collapsing.
- Serve: Once cooled, carefully remove the cake from the pan. Serve slices topped with whipped cream and fresh raspberries for a beautiful and delicious dessert.
Notes
- Use a dedicated angel food cake pan for best results as the tube helps the cake rise evenly.
- Do not grease the pan, which allows the batter to cling and rise properly.
- Ensure egg whites are at room temperature to achieve maximum volume when beaten.
- Be gentle when folding in the flour to preserve the airiness of the batter.
- The optional almond extract adds a subtle, rich flavor that complements the raspberry.
- Chilling the raspberry mixture before swirling prevents it from sinking to the bottom completely.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: angel food cake, raspberry swirl cake, light dessert, fluffy cake, fruit swirl cake, whipped cream topping
