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Raspberry Angel Food Cake

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A Raspberry Angel Food Cake is a light and airy dessert that combines the delicate texture of angel food cake with the sweet-tart flavor of raspberries. This delightful treat is perfect for any occasion and can be made using either fresh or frozen raspberries.

Ingredients

Scale

For the Cake:

  • 1 cup (120 grams) cake flour
  • 1 â…” cups (366 grams) granulated sugar, divided
  • 1 ¾ cups (about 400 grams) large egg whites (from 12 or 13 eggs), at room temperature
  • ½ teaspoon kosher salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract or vanilla bean paste

For the Raspberry Sauce:

  • 10 ounces frozen raspberries
  • ½ cup water
  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch

For the Whipped Cream:

  • 1 ½ cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries

Instructions

1. Prepare the Raspberry Sauce:

  • In a saucepan over medium heat, combine the frozen raspberries, water, sugar, and cornstarch. Stir continuously until the mixture boils and thickens, approximately 5 minutes.
  • Remove from heat and strain through a fine-mesh sieve to remove seeds. Set the sauce aside to cool.

2. Prepare the Cake:

  • Preheat your oven to 300°F (150°C).
  • Sift the cake flour with â…” cup of the granulated sugar onto a piece of waxed or parchment paper three times.
  • In a large mixing bowl, beat the egg whites with the salt and cream of tartar until foamy.
  • Gradually add the remaining granulated sugar, about 1 tablespoon at a time, beating continuously until stiff peaks form.
  • Gently fold in the vanilla extract.
  • Sift about ¼ cup of the flour mixture over the beaten egg whites and fold in gently. Repeat until all the flour mixture is incorporated.
  • Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
  • Bake for 50 to 60 minutes, or until the cake is golden brown and springs back when lightly pressed.
  • Immediately invert the pan onto a funnel or bottle and let the cake cool completely upside down.

3. Prepare the Whipped Cream:

  • In a large mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
  • Gently fold in the fresh raspberries.

4. Assemble the Cake:

  • Once the cake has cooled, run a knife around the edges to loosen it from the pan and remove it.
  • Place the cake on a serving platter.
  • Drizzle the raspberry sauce over the top of the cake, allowing it to drip down the sides.
  • Serve slices of the cake with a dollop of raspberry whipped cream.

Notes

  • Egg Whites: Ensure that no yolk is mixed with the egg whites, as this can prevent them from whipping properly.
  • Cooling: Cooling the cake upside down helps maintain its structure and prevents it from collapsing.
  • Variations: For a different flavor profile, consider adding a teaspoon of almond extract to the cake batter.

Find it online: https://ukfinda.com/raspberry-angel-food-cake/