Description
A light and airy dessert combining sweet angel food cake with tart raspberries, perfect for summer gatherings.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar (divided)
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Sift cake flour with 3/4 cup of granulated sugar in a large bowl.
- In another large bowl, combine egg whites, cream of tartar, and salt. Beat until soft peaks form, then gradually add remaining sugar and beat until stiff peaks form. Fold in vanilla.
- Gently fold a third of the sifted flour-sugar mixture into the egg whites, then fold in the rest until no streaks remain.
- Carefully fold in raspberries. Pour batter into an ungreased angel food pan and smooth the top. Bake for 35–40 minutes until golden and a toothpick comes out clean.
- Invert the pan immediately and let it cool completely upside down. Loosen the cake and dust with powdered sugar to serve.
Notes
Ensure bowls and beaters are clean and dry for best egg white volume. Store in an airtight container for up to 1–2 days at room temperature, or refrigerate for up to 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 25g
- Sodium: 50mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3.6g
- Cholesterol: 0mg