Description
This homemade raspberry and cream angel food cake is a delightful dessert that balances sweetness and tartness, paired with a light, airy cake.
Ingredients
Scale
- 1 cup cake flour
- 1 ½ cups powdered sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup fresh raspberries
- 1 ½ cups heavy cream
- 2 tablespoons sugar (for the cream)
Instructions
- Start by meticulously measuring out all your ingredients to ensure accuracy. In a large mixing bowl, sift together the cake flour and powdered sugar – this helps to aerate the flour and ensure a lighter cake. In another bowl, beat the egg whites using an electric mixer until foamy, then add the cream of tartar and continue beating until soft peaks form. Gradually add in the remaining powdered sugar until the mixture holds stiff peaks, and the egg whites are glossy and thick.
- Next, gently fold in the flour mixture into the beaten egg whites. It’s important to do this carefully – use a rubber spatula to combine the ingredients, mixing gently in a circular motion from the bottom to the top. This preserves the airiness of the egg whites, which is vital for the cake’s rise and light texture. After the flour is incorporated, add in the vanilla extract and salt, and fold until just combined.
- Now, transfer the batter into the prepared cake pan, smoothing it out evenly with a spatula. Place the cake in the preheated oven and bake for approximately 30-35 minutes or until the cake is golden brown and springs back when lightly touched. Avoid opening the oven door during the first 20 minutes of baking, as this can cause the cake to collapse.
- Once done, remove the cake from the oven and immediately invert it onto a wire rack or a bottle neck if using a tube pan. This allows the cake to cool upside down, which helps maintain its height. Cool completely before removing it from the pan.
- For the raspberry filling, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in the fresh raspberries into the whipped cream. This mixture will be the luscious filling that you spread between the layers of your angel food cake.
- Once the cake is completely cool, carefully slice it in half horizontally. Spread the raspberry cream filling evenly across the bottom layer, then place the top layer of the cake back on. If desired, top with additional whipped cream and raspberries for decoration, making it visually appealing and totally irresistible!
Notes
Ensure all your ingredients are at room temperature for best results, especially the egg whites.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 250 per serving
- Sodium: 150 mg
- Protein: 4 g