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Raspberry Angel Food Cake

Lighter Than Air Raspberry Angel Food Cake Bliss

This Raspberry Angel Food Cake is a light, guilt-free dessert that bursts with fruity flavor and is easy to prepare.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites Ensure no yolk is present for best results.
  • 1 cup Granulated Sugar Can substitute with a sugar substitute for a low-calorie option.
  • 1 cup Cake Flour All-purpose flour can be used if needed.
For the Fruit
  • 2 cups Raspberries Fresh is best, but frozen can be used.
For the Topping
  • 1 cup Powdered Sugar Optional if less sweetness is preferred.
  • 1 cup Whipped Cream Opt for whipped coconut cream for a non-dairy version.

Equipment

  • tube pan
  • Electric mixer
  • sieve
  • spatula
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Do not grease the tube pan.
  2. In a large mixing bowl, beat egg whites until frothy. Gradually add granulated sugar and beat to stiff peaks (5-7 minutes).
  3. Sift together cake flour and any other dry ingredients to aerate and remove lumps.
  4. Gently fold the sifted flour mixture into the whipped egg whites; avoid over-mixing.
  5. Carefully fold in the raspberries until evenly distributed.
  6. Pour the batter into the ungreased tube pan and bake for 35-40 minutes until golden brown.
  7. Invert the pan immediately after baking and allow the cake to cool completely.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 35gProtein: 3gSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin C: 15mgCalcium: 1mgIron: 5mg

Notes

Ensure egg whites are free of yolk, do not grease the pan, and fold gently to maintain airiness. Allow the cake to cool completely before removing from the pan.

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