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Raspberry Angel Food Cake

A light and fluffy angel food cake swirled with fresh raspberries for a naturally sweet and elegant dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup cake flour sifted
  • 1.5 cups granulated sugar divided
  • 12 egg whites large, room temperature
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1.5 tsp vanilla extract
  • 1 cup fresh raspberries
  • 1 tbsp powdered sugar for dusting

Equipment

  • Mixing bowls
  • Tube pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Do not grease tube pan.
  2. Sift flour with 1/2 cup sugar three times.
  3. Beat egg whites until foamy, add cream of tartar and salt, beat to soft peaks.
  4. Gradually add remaining sugar and beat to stiff glossy peaks.
  5. Fold in vanilla extract.
  6. Gently fold in flour mixture in batches.
  7. Carefully fold in raspberries.
  8. Transfer batter to tube pan and smooth top.
  9. Bake 35–40 minutes until golden and springy.
  10. Invert pan and cool completely before removing.

Notes

Ensure bowl is grease-free for maximum volume. Cool cake upside down to prevent collapse.