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Raspberry Angel Food Cake

Fluffy Raspberry Angel Food Cake for a Guilt-Free Treat

Enjoy a light and refreshing Raspberry Angel Food Cake, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Egg Whites Room temperature for better volume
  • 1 cup Granulated Sugar Fine sugar preferable
  • 1 cup Cake Flour Substitutable with all-purpose flour
  • 1 tsp Cream of Tartar Helps stabilize egg whites
  • 1 cup Fresh Raspberries Frozen raspberries can be used
For the Finishing Touch
  • 1 cup Powdered Sugar For dusting
  • 1 cup Whipped Cream Optional topping

Equipment

  • tube pan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Whip egg whites in a large bowl until foamy, then add cream of tartar. Gradually mix in granulated sugar until stiff peaks form, about 4-5 minutes.
  3. Fold in the cake flour gently, followed by fresh raspberries.
  4. Pour the fluffy batter into an ungreased tube pan and smooth the top.
  5. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  6. Cool the cake completely by inverting the pan onto a wire rack.
  7. Dust the cooled cake with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 0.5gSodium: 50mgPotassium: 150mgFiber: 1gSugar: 20gVitamin C: 10mgCalcium: 2mgIron: 2mg

Notes

Optional: Serve with a drizzle of raspberry sauce for an extra burst of flavor.

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