Description
A light and fluffy raspberry angel food cake, perfect for summer gatherings.
Ingredients
Scale
- 1 ½ cups egg whites (about 10 large eggs)
- 1 cup granulated sugar (fine for smooth mix)
- 1 cup cake flour (do not substitute with all-purpose flour)
- ¼ teaspoon salt (enhances flavor)
- 1 cup fresh raspberries (use organic if possible)
- 1 teaspoon vanilla extract (for aroma)
Instructions
- Preheat your oven to 350°F.
- In a large bowl, beat egg whites until frothy.
- Gradually mix in granulated sugar until glossy.
- Carefully fold in cake flour and salt.
- Gently stir in fresh raspberries and vanilla extract.
- Transfer the batter into an ungreased tube pan and smooth the top.
- Bake for 30-35 minutes until golden brown and springs back when pressed.
- Invert the cake onto a cooling rack and allow it to cool completely.
- Dust with powdered sugar before serving.
Notes
- This cake is best served on the day it’s made.
- Store leftovers in an airtight container at room temperature for up to two days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg