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Raspberry Angel Food Cake

Raspberry Angel Food Cake for a Light, Sweet Escape

This Raspberry Angel Food Cake is a light, guilt-free dessert perfect for gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites At room temperature
  • 1 cup Granulated Sugar Gradually added for stability
  • 1 cup All-Purpose Flour Sifted for airy consistency
  • 1 cup Fresh Raspberries Substitutable with other berries
For Dusting and Topping
  • 1 cup Powdered Sugar Optional for finishing
  • 1 cup Whipped Cream Dairy-free version optional

Equipment

  • Electric Mixer
  • mixing bowl
  • Tube pan
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an ungreased tube pan.
  2. Whip the room temperature egg whites until soft peaks form, about 2-3 minutes.
  3. Gradually add the granulated sugar while beating at high speed until stiff peaks form, about 3-4 minutes.
  4. Sift the flour over the egg whites and gently fold it in with a rubber spatula.
  5. Gently fold in the fresh raspberries, taking care not to crush them.
  6. Pour the batter into the prepared pan and bake for 35-40 minutes until golden.
  7. Cool the cake upside down on a cooling rack for about an hour.
  8. Run a knife along the edges and lift out the cake, then dust with powdered sugar and serve with whipped cream.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 30gProtein: 4gFat: 0.5gSodium: 50mgPotassium: 150mgFiber: 1gSugar: 20gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Ensure clean equipment as fat residue can prevent egg whites from whipping properly. Sift flour for lighter texture, and avoid overbaking to maintain moisture.

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