A light, sweet cake with fresh raspberry swirls.
introduction
This Raspberry Angel Food Cake is light and airy. It has bright raspberry swirls and tastes fresh. If you like simple, soft cakes, you may also enjoy the banana coffee cake recipe as another easy treat.
why make this recipe
Make this cake when you want a light dessert that is not heavy. It is good for warm days and for guests. The raspberry swirl adds color and a fresh taste. The cake is mostly egg whites, so it feels fluffy and soft.
how to make Raspberry Angel Food Cake
You will beat egg whites, fold in flour, and add a raspberry swirl. Work gently so the cake stays light. Layer batter and raspberry sauce, then swirl with a skewer. Bake until the top springs back. Invert the pan to cool so the cake keeps its shape.
Ingredients :
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
Directions :
- Preheat oven to 350°F (175°C). Do not grease the angel food cake pan.
- In a small saucepan, heat raspberries with sugar over low heat until soft and slightly thickened. Mash lightly and set aside to cool.
- In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup sugar while continuing to beat until stiff peaks form.
- Gently fold in vanilla, almond extract, and sifted cake flour (add in batches) until just combined.
- Pour half of the batter into the pan, then spoon half of the raspberry mixture over it. Repeat with remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
- Bake for 35–40 minutes, or until the cake springs back lightly when touched.
- Invert the pan and let cool completely before removing the cake.
- Serve with whipped cream and fresh raspberries.
how to serve Raspberry Angel Food Cake
Slice the cake with a serrated knife. Add a dollop of whipped cream on each slice. Place a few fresh raspberries on top for color. Serve at room temperature or slightly chilled.
how to store Raspberry Angel Food Cake
Keep the cake covered in the fridge for up to 3 days. Place it in an airtight container or cover with plastic wrap. If you add whipped cream, store the cake in the fridge. For longer storage, wrap slices and freeze up to 1 month.
tips to make Raspberry Angel Food Cake
- Use room temperature egg whites. They whip better.
- Sift the cake flour to keep the cake light.
- Fold the flour in gently to keep air in the batter.
- Do not grease the pan — the cake needs to cling to the pan as it rises.
- Cool the cake upside down in the pan to keep it tall and airy.
variation (if any)
- Use blueberry or strawberry sauce instead of raspberries.
- Add a teaspoon of lemon zest to the batter for a bright flavor.
- Skip the almond extract if you prefer plain vanilla.
FAQs (minimum three FAQ)
Q: Can I use frozen raspberries?
A: Yes. Thaw and drain excess juice, then heat them with sugar as directed.
Q: Why did my cake sink?
A: You may have overfolded the batter or opened the oven too early. Fold gently and avoid opening the oven in the first 30 minutes.
Q: Do I need a special pan?
A: An angel food cake pan (tube pan) works best. It helps the cake rise and cool inverted.
Q: Can I make the raspberry sauce ahead?
A: Yes. Make the sauce, cool it, and keep it in the fridge for a day before using.
Raspberry Angel Food Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
A light, sweet cake with fresh raspberry swirls, perfect for warm days and guests.
Ingredients
- 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)
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Do not grease the angel food cake pan.
- In a small saucepan, heat raspberries with sugar over low heat until soft and slightly thickened. Mash lightly and set aside to cool.
- In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup sugar while continuing to beat until stiff peaks form.
- Gently fold in vanilla, almond extract, and sifted cake flour (add in batches) until just combined.
- Pour half of the batter into the pan, then spoon half of the raspberry mixture over it. Repeat with remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
- Bake for 35–40 minutes, or until the cake springs back lightly when touched.
- Invert the pan and let cool completely before removing the cake.
- Serve with whipped cream and fresh raspberries.
Notes
For best results, use room temperature egg whites, sift the cake flour, and do not grease the pan. Cool the cake upside down for optimal texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
