Description
A light and airy angel food cake studded with sweet-tart raspberries, perfect for celebrations and guilt-free indulgence.
Ingredients
Scale
- 12 large egg whites, room temperature
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup all-purpose flour, sifted
- ½ cup powdered sugar, sifted
- 1 cup fresh raspberries (or frozen, thawed and patted dry)
Instructions
- Preheat the oven to 350°F (175°C). Ensure your tube pan is clean and ungreased.
- In a clean mixing bowl, whip egg whites with cream of tartar and salt until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, while whipping until stiff peaks form.
- Gently fold in vanilla extract and almond extract.
- Sift all-purpose flour and powdered sugar together three times, then gradually fold into the egg whites.
- Carefully fold in raspberries without overmixing.
- Pour the batter into the tube pan and smooth the top. Bake for 35-40 minutes until golden brown and the top springs back when lightly touched.
- Invert the pan onto a cooling rack or bottle immediately after baking and let cool completely.
- Once cooled, gently run a knife around the edges of the pan and center tube to release the cake.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Fluffy Raspberry Angel Food