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–+ servings
Raspberry Angel Food Cake

Light and Fruity Raspberry Angel Food Cake to Dazzle Your Guests

This Raspberry Angel Food Cake is light, airy, and guilt-free, making it the perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites Use fresh, room-temperature egg whites for best results.
  • 1 cup Granulated Sugar Substitute with a sugar alternative to reduce calories.
  • 1 cup Cake Flour For gluten-free, use almond flour or gluten-free blend.
  • 1 cup Raspberries Fresh or frozen; adjust baking time if using frozen.
For Finishing Touches
  • 1 tablespoon Powdered Sugar For dusting.
  • 1 cup Whipped Cream Optional topping.

Equipment

  • Angel food cake pan
  • Electric mixer
  • Mixing bowls
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Don't grease the angel food cake pan.
  2. In a large mixing bowl, beat room-temperature egg whites until soft peaks form, about 2-3 minutes. Gradually add granulated sugar until stiff peaks form.
  3. In another bowl, whisk together cake flour and a pinch of salt, then sift at least twice.
  4. Gently fold the sifted flour mixture into the whipped egg whites and add fresh raspberries.
  5. Pour batter into the pan and bake for 30-35 minutes until golden brown.
  6. Invert the cake pan onto a cooling rack to cool completely for at least 1 hour.
  7. Run a knife around edges to release the cake, dust with powdered sugar, and serve with whipped cream and fresh raspberries.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 28gProtein: 3gSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin C: 10mgCalcium: 1mgIron: 2mg

Notes

Ensure your egg whites are at room temperature and sift flour multiple times for the best results.

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