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Homemade Raspberry And Cream Angel Food Cake

Homemade Raspberry And Cream Angel Food Cake

  • Author: Olivia McKenney
  • Total Time: 1 hour 10 minutes
  • Yield: 10–12 slices
  • Diet: Vegetarian

Description

This Homemade Raspberry and Cream Angel Food Cake is a show-stopping, featherlight dessert layered with fluffy whipped cream and bursts of fresh raspberry flavor. Perfect for summer gatherings or any time you want something fruity and light, this cake combines the elegance of sponge with refreshing creaminess in every bite.

Ingredients

12 large egg whites 1 cup granulated sugar, divided

1 cup cake flour

1 ½ teaspoons cream of tartar

1 ½ teaspoons vanilla extract

¼ teaspoon salt

1 cup fresh raspberries or raspberry compote

2 cups heavy whipping cream

¼ cup powdered sugar

1 teaspoon lemon zest (optional)

Instructions

  1. 1. Pour the egg whites into a large, clean mixing bowl. Beat on medium speed until frothy.
  2. Add cream of tartar and salt.
  3. Gradually add ½ cup of sugar while increasing to medium-high speed.
  4. Beat until stiff, glossy peaks form. Sift together the remaining ½ cup sugar and cake flour.
  5. Gently fold the mixture into the egg whites in small batches using a rubber spatula.
  6. Pour batter into an ungreased tube pan.
  7. Run a knife through the batter to remove air bubbles.
  8. Smooth the top. Bake at 350°F (175°C) for 35–40 minutes, or until the top is golden and springs back to the touch. Invert the pan upside-down on a bottle or cooling rack. Let cool completely before removing the cake from the pan.
  9. In a cold bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. Chill until ready. Slice the cooled cake into 2 or 3 layers with a serrated knife.
  11. Spread whipped cream and raspberries or compote between layers.
  12. Re-stack the layers and frost the top with remaining whipped cream.
  13. Chill in the fridge for at least 1 hour before serving for best flavor and texture.

Notes

Make sure the bowl and beaters used for the egg whites are completely clean and free from any grease.

Only fold the flour mixture gently—vigorous mixing will collapse the egg whites.

Chill the cake well before slicing to help the layers set and cut cleanly.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 35mg

Keywords: angel food cake, raspberry dessert, whipped cream cake

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Find it online: https://lifewitholivia.com/homemade-raspberry-and-cream-angel-food-cake/