Raspberry Angel Food Cake with Raspberry Swirl and Topping Recipe
Introduction
This Raspberry Angel Food Cake is a light, airy dessert perfect for any occasion. With a delicate raspberry swirl and a fluffy texture, it’s both beautiful and delicious. Serve it topped with whipped cream and fresh raspberries for a delightful treat.
Ingredients
- 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 (for raspberry mixture)
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan, as the batter needs to cling to the sides to rise properly.
- Step 2: In a small saucepan, combine the raspberries and 2 to 3 tablespoons of sugar. Heat over low heat until the raspberries soften and the mixture thickens slightly. Mash lightly and set aside to cool.
- Step 3: In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup of the sugar while continuing to beat until stiff peaks form.
- Step 4: Gently fold in the vanilla extract, almond extract if using, and the sifted cake flour in batches until just combined. Be careful not to deflate the egg whites.
- Step 5: Pour half of the batter into the ungreased pan. Spoon half of the raspberry mixture over the batter. Repeat with the remaining batter and raspberry mixture. Use a knife or skewer to gently swirl the raspberries through the batter.
- Step 6: Bake for 35 to 40 minutes, or until the cake springs back lightly when touched.
- Step 7: Immediately invert the pan and let the cake cool completely upside down before removing it. This helps maintain its height and texture.
- Step 8: Serve your cake with whipped cream and fresh raspberries for a perfect finish.
Tips & Variations
- Make sure your mixing bowl and beaters are completely clean and free of grease to achieve the best egg white volume.
- If you don’t have almond extract, simply omit it or add a little extra vanilla extract.
- Try using freeze-dried raspberries ground into powder for a more intense swirl flavor without extra moisture.
- To easily remove the cake, run a thin knife around the edges after cooling, but avoid greasing the pan.
Storage
Store any leftover cake covered in the refrigerator for up to 3 days. It’s best enjoyed fresh but can be gently reheated briefly at room temperature. Avoid freezing to maintain the light texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen egg whites for this cake?
It’s best to use fresh, room temperature egg whites for maximum volume and stability. If you must use frozen, thaw them completely and beat gently to restore volume before using.
Why shouldn’t I grease the angel food cake pan?
Greasing prevents the batter from clinging to the sides of the pan, which is necessary for the cake to rise properly and develop its signature height and airy texture.
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Raspberry Angel Food Cake with Raspberry Swirl and Topping Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Raspberry Angel Food Cake is a light and airy dessert featuring fluffy angel food cake swirled with a sweet raspberry mixture. Topped with whipped cream and fresh raspberries, it’s a delicious and elegant treat perfect for any occasion.
Ingredients
Scale
For the Cake:
- 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)
For the Raspberry Swirl & Topping:
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Do not grease the angel food cake pan to allow the batter to cling and rise properly.
- Prepare Raspberry Mixture: In a small saucepan, heat the raspberries with sugar over low heat until the berries are soft and the mixture is slightly thickened. Mash lightly with a spoon or fork and set aside to cool completely.
- Beat Egg Whites: In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup of granulated sugar while continuing to beat until stiff peaks form, which will give the cake its fluffy texture.
- Fold Ingredients: Gently fold in vanilla extract, almond extract if using, and sifted cake flour in batches. Fold carefully until just combined to maintain the airy structure of the egg whites.
- Layer Batter and Raspberry Swirl: Pour half of the batter into the angel food cake pan. Spoon half of the cooled raspberry mixture over the batter. Repeat layering with the remaining batter and raspberry mixture. Use a knife or skewer to gently swirl the raspberries through the batter to create a marbled effect.
- Bake: Bake for 35–40 minutes or until the cake springs back lightly when touched, indicating it is cooked through and fluffy.
- Cool the Cake: Once baked, invert the cake pan and let it cool completely in this upside-down position to prevent the delicate cake from collapsing when removed.
- Serve: Carefully remove the cake from the pan. Serve slices with whipped cream and garnish with fresh raspberries for an elegant presentation.
Notes
- Do not grease the angel food cake pan as it helps the cake to rise properly.
- Ensure egg whites are at room temperature for better volume when beaten.
- Be gentle when folding to retain the airy texture of the batter.
- The almond extract is optional but adds a nice flavor complementing the raspberries.
- Cooling the cake upside down prevents it from shrinking or collapsing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Angel Food Cake, Raspberry Cake, Light Dessert, Swirled Cake, Whipped Cream Dessert
