Description
A light and airy angel food cake bursting with fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1.5 cups egg whites (at room temperature)
- 1 cup sugar (or sugar alternative)
- 1 cup all-purpose flour (sifted)
- 1.5 cups fresh raspberries (preferably organic)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
- Whisk the egg whites slowly in a large mixing bowl, initially at low speed, then increase to medium speed until foamy.
- Add sugar gradually while whisking continuously for about 5 minutes until stiff peaks form.
- Mix the flour and salt together in a separate bowl, sifting to incorporate air.
- Combine the flour mixture gently with the whipped egg whites using a spatula, being careful to maintain airiness.
- Add vanilla extract for flavor, then gently fold in fresh raspberries without crushing them.
- Bake the batter in an ungreased angel food cake pan at 350°F for 30-35 minutes until golden brown.
- Cool the cake by inverting the pan for about 1 hour to prevent shrinkage.
- Serve the cake, optionally with whipped cream or vanilla ice cream.
Notes
For enhanced presentation, serve with additional raspberries and a drizzle of raspberry sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 75mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: angel food cake, raspberry cake, light dessert, summer dessert, easy baking, fluffy cake