Raspberry Angel Food Cake

This Raspberry Angel Food Cake is light, soft, and bright with fresh raspberries.

introduction

This cake uses whipped egg whites to make a very light cake with a fruity swirl. It is simple and looks pretty when served with whipped cream and fresh raspberries. If you like light fruit cakes, try an apple and raisin cake recipe for another easy option.

why make this recipe

You get a light, low-fat cake that feels like a special treat. The raspberry swirl adds fresh flavor and color. It is quick to make and works well for parties, tea, or a simple dessert.

how to make Raspberry Angel Food Cake

Beat egg whites with cream of tartar and salt until soft peaks form. Add sugar little by little until stiff peaks form. Gently fold in vanilla and sifted cake flour so the batter stays airy. Layer batter and raspberry mixture in the pan and make a light swirl. Bake until the cake is springy. Invert the pan to cool so the cake keeps its shape.

Ingredients :

For the Cake:

• 1 cup cake flour
• 1 ½ cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• 2 tsp vanilla extract
• 1 tsp almond extract (optional)

For the Raspberry Swirl & Topping:

• 1 cup fresh or frozen raspberries
• 2–3 tbsp sugar
• Whipped cream for serving
• Fresh raspberries for garnish

Directions :

1. Preheat oven to 350°F (175°C). Do not grease the angel food cake pan.
2. In a small saucepan, heat raspberries with sugar over low heat until soft and slightly thickened. Mash lightly and set aside to cool.
3. In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form.
4. Gradually add ¾ cup sugar while continuing to beat until stiff peaks form.
5. Gently fold in vanilla, almond extract, and sifted cake flour (add in batches) until just combined.
6. Pour half of the batter into the pan, then spoon half of the raspberry mixture over it. Repeat with remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
7. Bake for 35–40 minutes, or until the cake springs back lightly when touched.
8. Invert the pan and let cool completely before removing the cake.
9. Serve with whipped cream and fresh raspberries.

how to serve Raspberry Angel Food Cake

Slice the cake with a serrated knife. Add a dollop of whipped cream on each slice and top with fresh raspberries. Serve at room temperature for best texture.

how to store Raspberry Angel Food Cake

Cover the cooled cake with plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days. You can freeze slices wrapped tightly for up to 1 month; thaw in the fridge.

tips to make Raspberry Angel Food Cake

• Do not grease the pan; angel food needs to cling to the pan sides to rise.
• Use room temperature egg whites for better volume.
• Sift the cake flour and add it in batches to keep the batter light.
• Beat to stiff peaks but stop before the eggs look dry.
• Cool the cake upside down in the pan to keep it tall and light.
• Strain the raspberry mix if you want fewer seeds.

variation (if any)

• Add 1 tsp lemon zest to the batter for a bright note.
• Use blueberries or strawberries instead of raspberries.
• Fold in a few tablespoons of finely chopped toasted almonds for texture.
• Drizzle a light vanilla glaze instead of whipped cream.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Thaw and drain them first, then cook with sugar as directed.

Q: Do I need a tube pan for angel food cake?
A: Yes. A tube or angel food pan is best. Do not grease it.

Q: Why did my cake collapse?
A: Likely overbeating and then deflating the batter, or not cooling upside down. Be gentle folding and cool inverted.

Q: Can I make this without almond extract?
A: Yes. The almond extract is optional and you can skip it.

Q: How do I know when the cake is done?
A: The top should spring back lightly when touched and not stick to your finger.

Raspberry Angel Food Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A light and soft angel food cake swirled with fresh raspberries, perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 1 cup cake flour
• 1 ½ cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• 2 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 cup fresh or frozen raspberries
• 2–3 tbsp sugar
• Whipped cream for serving
• Fresh raspberries for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Do not grease the angel food cake pan.
2. In a small saucepan, heat raspberries with sugar over low heat until soft and slightly thickened. Mash lightly and set aside to cool.
3. In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form.
4. Gradually add ¾ cup sugar while continuing to beat until stiff peaks form.
5. Gently fold in vanilla, almond extract, and sifted cake flour (add in batches) until just combined.
6. Pour half of the batter into the pan, then spoon half of the raspberry mixture over it. Repeat with remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
7. Bake for 35–40 minutes, or until the cake springs back lightly when touched.
8. Invert the pan and let cool completely before removing the cake.
9. Serve with whipped cream and fresh raspberries.

---

Notes

Do not grease the pan; angel food needs to cling to the pan sides to rise. Use room temperature egg whites for better volume.

---

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 15g
• Sodium: 50mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg