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–+ servings
Raspberry Angel Food Cake

Light and Refreshing Raspberry Angel Food Cake Bliss

This Raspberry Angel Food Cake is a light, guilt-free dessert perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Egg Whites at room temperature
  • 1 cup Granulated Sugar consider substituting with coconut sugar
  • 1 cup Cake Flour sifted
  • 1 cup Raspberries fresh or thawed and drained if frozen
For the Topping
  • 1 cup Powdered Sugar optional dusting
  • 1 cup Whipped Cream can substitute with dairy-free version

Equipment

  • Angel food cake pan
  • Electric Mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your angel food cake pan.
  2. In a large mixing bowl, beat room temperature egg whites until foamy, then gradually add sugar and beat until soft peaks form.
  3. Sift in cake flour and gently fold into egg mixture until no dry streaks remain.
  4. Gently fold in fresh raspberries.
  5. Pour the batter into the prepared pan, smoothing the top.
  6. Bake for 30-35 minutes until the cake springs back lightly when pressed.
  7. Invert the cake onto a cooling rack or bottle to cool completely.
  8. Once cooled, dust with powdered sugar and serve with whipped cream and raspberries.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 23gProtein: 2gSodium: 60mgPotassium: 40mgFiber: 1gSugar: 12gVitamin C: 10mgIron: 2mg

Notes

For best results, ensure egg whites are at room temperature and mixing bowls are grease-free.

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