Description
A light and bright angel food cake with a delicious raspberry swirl, perfect for summer gatherings.
Ingredients
Scale
- 1 cup cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F and do not grease the angel food cake pan.
- Heat raspberries with sugar over low heat until soft, mash, and cool.
- Beat egg whites with cream of tartar and salt until soft peaks form.
- Gradually add ¾ cup sugar while continuing to beat until stiff peaks form.
- Gently fold in vanilla, almond extract, and sifted cake flour in batches until just combined.
- Pour half the batter into the pan and spoon half the raspberry mixture over it.
- Add the rest of the batter and the remaining raspberry mixture, then gently swirl with a knife or skewer.
- Bake 35 to 40 minutes, or until the cake springs back lightly when touched.
- Invert the pan and let the cake cool completely before removing it.
- Serve with whipped cream and fresh raspberries.
Notes
Always beat the egg whites to stiff peaks and fold in the flour gently for the best rise.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: angel food cake, raspberry cake, summer dessert, light cake, baking