Raspberry Angel Food Cake
A light, fluffy Raspberry Angel Food Cake with a lemon raspberry glaze that’s simple, elegant, and perfect for any occasion.
Equipment
- bundt or tube pan
- sifter
- electric mixer
- rubber spatula
- cooling rack
- whisk
- mixing bowls
Ingredients
- 12 egg whites, at room temperature
- 1¼ cups cake flour or all-purpose flour
- 1¼ cups caster sugar
- 0.25 tsp salt
- 1 tsp cream of tartar
- 3 vanilla beans, seeds only (or 2 tsp vanilla extract)
- 6 oz raspberries (reserve 6 for garnish)
- 1 cup powdered sugar
- 6 raspberries, slightly crushed
- 1 tbsp lemon juice (more if needed)
Instructions
- Preheat oven to 350°F (175°C) and lightly spray a bundt or tube pan.
- Sift flour, sugar, and salt together three times for a light texture.
- Whip egg whites until frothy, then add cream of tartar and vanilla.
- Continue beating until soft peaks form.
- Gradually add sugar and beat until glossy.
- Fold in the flour mixture gently in three additions.
- Add half the batter to the pan, sprinkle raspberries, then add remaining batter.
- Bake for 35–40 minutes or until golden and springy.
- Cool upside down for 1 hour, then release carefully.
- For the glaze, whisk powdered sugar, crushed raspberries, and lemon juice until smooth.
- Pour over the cooled cake and let it set for 15 minutes before slicing.
Notes
Use room-temperature egg whites for maximum lift.
If using frozen raspberries, coat them with flour to prevent sinking.
Store covered at room temperature for up to 3 days.
If using frozen raspberries, coat them with flour to prevent sinking.
Store covered at room temperature for up to 3 days.
Nutrition
Calories: 193kcalCarbohydrates: 42gProtein: 5gSodium: 99mgFiber: 1gSugar: 31g