Raspberry Angel Food Cake – 5 Light Luscious Layers
Raspberry Angel Food Cake features a light, airy sponge topped with fresh raspberries and softly sweetened whipped cream for a refreshing dessert.
Ingredients
1 cup cake flour
1 and 1 half cups granulated sugar divided
12 large egg whites room temperature
1 and 1 half teaspoons cream of tartar
1 quarter teaspoon salt
1 teaspoon vanilla extract
2 cups fresh raspberries
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions
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Preheat oven to 350 degrees Fahrenheit and use an ungreased 10-inch tube pan.
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Sift cake flour with half of the sugar.
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Beat egg whites with cream of tartar and salt until foamy.
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Gradually add remaining sugar and beat to stiff peaks.
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Fold in flour mixture gently, then add vanilla.
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Spoon batter into pan and smooth top.
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Bake 35 to 40 minutes until golden and springy.
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Invert pan and cool completely before removing cake.
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Whip cream with powdered sugar and serve with raspberries.
Notes
Do not grease the pan. Cool cake upside down to maintain height.