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Raspberry Angel Food Cake

A light, airy angel food cake bursting with fresh raspberries and natural sweetness.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups egg whites room temperature
  • 1 cup cake flour sifted
  • 1.25 cups granulated sugar divided
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract optional
  • 0.25 tsp salt
  • 1.5 cups fresh raspberries

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Sift flour with 1/2 cup sugar three times.
  3. Beat egg whites with cream of tartar and salt to soft peaks.
  4. Gradually add remaining sugar until stiff glossy peaks form.
  5. Fold in extracts, then gently fold in flour mixture.
  6. Toss raspberries with a little flour and fold into batter.
  7. Pour into an ungreased tube pan and smooth top.
  8. Bake 38–42 minutes until golden and springy.
  9. Invert pan to cool completely before removing and serving.

Notes

Dust with powdered sugar or top with whipped cream for serving.