This light and fluffy Raspberry Angel Food Cake is a perfect treat for anyone who loves a sweet touch of fruit! The bright raspberry flavor makes each bite feel like summer.
I love serving this cake with a dollop of whipped cream on top, making it even more special! It’s like a little cloud on your plate, and who can resist that? ☁️🍰
Key Ingredients & Substitutions
Cake Flour: Cake flour gives lots of airiness to the cake. If you don’t have cake flour, you can make a substitute by taking 1 cup of all-purpose flour, removing 2 tablespoons, and adding 2 tablespoons of cornstarch.
Egg Whites: The egg whites are vital for that light texture. If you need an egg white substitute, aquafaba (the liquid from canned chickpeas) works well; about 3 tablespoons of aquafaba equals one egg white.
Raspberries: Fresh raspberries add a lovely flavor. If they aren’t available, you can use frozen raspberries, but be sure to thaw and drain excess liquid beforehand.
Cream Cheese: Adding cream cheese stabilizes the cream filling. If you prefer a lighter filling, feel free to skip it. For a dairy-free option, you can use whipped coconut cream instead.
How Can I Ensure My Cake Rises Perfectly?
To achieve the perfect rise in your angel food cake, focus on beating the egg whites properly. Here’s how:
- Use clean, dry equipment when whipping egg whites; even a bit of oil can prevent them from whipping well.
- Beat your egg whites with cream of tartar until soft peaks form before gradually adding sugar. This helps stabilize the peaks.
- Fold in the flour gently with a spatula, as overmixing can deflate those precious air bubbles.
- Don’t grease the pan! The cake needs to cling to the sides for support as it rises.
Following these tips will help you achieve a deliciously light and tall cake! Happy baking!
Raspberry Angel Food Cake
Ingredients:
For the Angel Food Cake:
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 2 tsp vanilla extract
For the Raspberry Cream Filling:
- 1 1/2 cups fresh raspberries
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 4 oz cream cheese, softened (optional, for stability)
For Garnish:
- Fresh raspberries
- Powdered sugar, for dusting
- Whipped cream (optional)
How Much Time Will You Need?
This delightful Raspberry Angel Food Cake will take about 30 minutes to prepare and 35 to 40 minutes to bake. Plus, you’ll want to chill it for at least 2 hours after assembling to let the filling set. So overall, plan for about 3 hours, including cooling time. But it’s definitely worth the wait!
Step-by-Step Instructions:
1. Prepare the Angel Food Cake:
First, preheat your oven to 350°F (175°C). In a mixing bowl, sift together the cake flour and 3/4 cup of granulated sugar, and set it aside. In another large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form, which will give your cake that lovely airy texture. Gently fold in the vanilla extract.
Now, very carefully fold in the sifted flour and sugar mixture a little at a time. This is important; you don’t want to deflate those lovely egg whites! Once combined, pour the batter into an ungreased angel food cake pan, smoothing the top. Bake for 35 to 40 minutes or until it looks golden and springs back when touched. When done, invert the pan immediately and let the cake cool upside down completely—this keeps it tall!
2. Make the Raspberry Cream Filling:
While your cake is cooling, let’s make the raspberry cream filling! In a blender or food processor, puree the fresh raspberries until they are smooth. If you want a seed-free filling, strain the puree through a fine mesh sieve to remove any seeds and set aside. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until you see soft peaks start to form.
If you choose to use cream cheese for a firmer filling, beat it until smooth and then fold it into your whipped cream gently. Finally, add the raspberry puree into your whipped mixture, folding carefully until everything is well combined.
3. Assemble the Cake:
Once the angel food cake is completely cool, slice it horizontally into two or three layers using a serrated knife, depending on how many layers you prefer. Spread a generous layer of raspberry cream filling in between each cake layer, and gently press fresh raspberries into the filling. After stacking, place the top cake layer on and spread a bit of whipped cream on top. For that picture-perfect finish, garnish with fresh raspberries and a dusting of powdered sugar—you want it to look as good as it tastes!
4. Chill and Serve:
Now it’s time for the fun part—chilling! Put your beautifully assembled cake in the fridge for at least 2 hours to allow the filling to set. When you’re ready to enjoy, slice and serve chilled. This cake is incredibly light and fruity, making it a perfect dessert for warm weather gatherings!
Enjoy every fluffy bite of your Raspberry Angel Food Cake paired with the tangy-sweet raspberry cream. It’s a dessert that’s sure to impress!
Can I Use Egg Yolks Instead of Egg Whites?
No, egg whites are essential for the volume and lightness of the cake. If you have leftover yolks, consider using them in a custard or another recipe, but for this angel food cake, stick to egg whites!
How Can I Make the Cake Gluten-Free?
To make this cake gluten-free, substitute the cake flour with a certified gluten-free cake flour blend. Ensure that all ingredients are gluten-free, especially the baking powders and extracts you use.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Be sure to cover it well so it stays fresh! You can also freeze the cake layers by wrapping them tightly in plastic wrap and then in aluminum foil for up to 3 months.
Can I Add Other Fruits to the Filling?
Absolutely! Feel free to experiment with other berries like strawberries, blueberries, or blackberries. Just remember to adjust the sweetness of the filling if the new fruit is significantly tart or sweet!