Name: Raspberry Angel Food Cake
Prep time: 45 min
Cook time: 40 min
Total time: 165 min
Ingredients: 1.75 cups superfine sugar (divided); 1 cup cake flour (sifted); 0.25 tsp fine sea salt; 12 large egg whites (room temperature); 1.5 tsp cream of tartar; 1.5 tsp pure vanilla extract; 0.5 tsp pure almond extract (optional); 0.5 cup freeze-dried raspberries (ground into powder (~3 tbsp)); 1 cup heavy whipping cream (cold); 2 tbsp powdered sugar; 1 tbsp raspberry powder (reserved from cake ingredients); 0.5 tsp vanilla extract

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There is a special kind of magic in a perfectly made angel food cake. It’s a dessert that seems to defy gravity, a towering, snow-white confection of pure, sweet air. It’s simultaneously rich and light, sweet and subtle. But what if we could capture the essence of a perfect summer day within that airy structure? What if we could weave the sweet-tart melody of ripe raspberries right into its delicate crumb? That is the promise of our Raspberry Angel Food Cake.

This isn’t just a slice of cake; it’s a cloud with a blush. The classic, ethereal angel food cake base is gently infused with the flavor of real raspberries. The result is a cake with a soft, pale pink hue, an incredibly moist and tender texture, and a flavor that sings of fresh berries in every single bite. It’s a showstopper that looks as stunning as it tastes, yet it’s built on the simple, honest principles of a traditional angel food cake. This recipe is for the baker who wants to create something breathtaking without drowning in buttercream, a dessert that is as perfect for a celebratory brunch as it is for a quiet evening with a cup of tea. So, preheat your oven, separate those eggs with care, and let’s create a masterpiece that is light, fruity, and simply stunning.

The Science of a Perfect Angel Food Cake

Before we dive into the ingredients, let’s understand the architecture of this cake. Angel food cake is a foam cake. Unlike butter cakes that rely on fat and chemical leaveners (like baking powder), its entire rise comes from the air whipped into egg whites. The proteins in the egg whites create a network of tiny bubbles that are stabilized by sugar and acid (like cream of tartar). The flour is then folded in with the utmost care to avoid deflating this precious foam. This is why precision matters. The wrong bowl, a speck of egg yolk, or aggressive mixing can mean the difference between a heavenly cloud and a dense, sad pancake.

Adding raspberry flavor introduces a new variable: moisture. Fresh raspberries are mostly water. Adding them directly, pureed, can weigh down the batter. Our method uses freeze-dried raspberry powder, which gives us an intense, concentrated flavor and gorgeous color without the excess liquid that would sabotage our delicate structure.

Ingredients

Here is your shopping list for this ethereal creation. Remember, for angel food cake, quality and precision are key.

For the Raspberry Angel Food Cake:

1 ¾ cups (210g) superfine sugar, divided (see note below)
1 cup (120g) cake flour, sifted
¼ teaspoon fine sea salt
12 large egg whites (about 1 ½ cups), at room temperature
1 ½ teaspoons cream of tartar
1 ½ teaspoons pure vanilla extract
½ teaspoon pure almond extract (optional, but enhances flavor)
½ cup (15g) freeze-dried raspberries, finely ground into a powder (about 3 tablespoons of powder)
A few drops of pink or red gel food coloring (optional, for a more vibrant color)

For the Raspberry Whipped Cream (Optional but Recommended):

1 cup (240ml) cold heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon of the reserved raspberry powder (from above) or 2 tablespoons seedless raspberry jam
½ teaspoon vanilla extract

For Garnish:

Fresh raspberries
Fresh mint leaves
A dusting of powdered sugar

Ingredient Notes:

Superfine Sugar: This is not the same as powdered sugar. Superfine sugar (sometimes called caster sugar) has finer granules that dissolve more easily into the egg whites, creating a more stable meringue. You can make your own by pulsing regular granulated sugar in a food processor for 30 seconds.
Cake Flour: This is non-negotiable. Cake flour has a lower protein content than all-purpose flour, which results in a more tender, delicate crumb that is essential for angel food cake.
Egg Whites: Room temperature is critical. Cold egg whites won’t whip to their full volume. Separate the eggs when they’re cold (it’s easier), but let the whites sit in a bowl on the counter for 30-60 minutes before whipping. Ensure not a single speck of yolk gets in, as fat inhibits foaming.
Cream of Tartar: This acid stabilizes the egg white foam, giving it strength and preventing overbeating. Don’t skip it.
Freeze-Dried Raspberries: Find these in the snack or dried fruit aisle of most major grocery stores. Grind them into a fine powder in a clean spice grinder or blender. The color and flavor they impart are incredible.

Equipment You’ll Need

A 10-inch tube pan (angel food cake pan) with a removable bottom. Do not grease it. The batter needs to cling to the sides of the pan to rise properly.
A stand mixer or a very powerful hand mixer. You’ll be whipping egg whites for several minutes.
A large, clean metal or glass bowl for the egg whites. Absolutely no plastic, as it can retain traces of fat.
A sifter or fine-mesh sieve.
A large rubber spatula for folding.

Instructions

Follow these steps carefully, and you’ll be rewarded with the most beautiful cake.

1. Prepare the Pan and Oven.
Preheat your oven to 350°F (175°C). Do not grease your tube pan. Set it aside.

2. Prepare the Dry Ingredients.
In a medium bowl, sift together the cake flour and salt. Sift it once more. This is vital for lightness. Take ½ cup (65g) of the superfine sugar and whisk it into the sifted flour mixture. Set this flour-sugar blend aside.

3. Grind the Raspberries.
In a clean spice grinder or small food processor, grind the freeze-dried raspberries into a fine, vibrant pink powder. Sift the powder through a fine-mesh sieve to remove any remaining seeds or large pieces. Set aside 1 tablespoon for the whipped cream (if making). You will use the remaining powder in the cake batter.

4. Whip the Egg Whites to Perfection.
In the impeccably clean bowl of your stand mixer fitted with the whisk attachment, combine the room-temperature egg whites and cream of tartar. Begin whipping on medium speed until the mixture becomes frothy and soft peaks form. This takes about 2-3 minutes.

5. Incorporate the Sugar.
With the mixer running on medium-high speed, begin adding the remaining 1 ¼ cups (145g) of superfine sugar, about 2 tablespoons at a time. Allow each addition to incorporate fully before adding the next. This gradual process helps dissolve the sugar and creates a glossy, stable meringue. Once all the sugar is added, continue whipping on medium-high until the meringue holds stiff, glossy peaks. When you lift the whisk, the peak should stand straight up without curling over. This is the “stiff peaks” stage. Add the vanilla and almond extracts in the last 30 seconds of whipping.

6. Fold with Feather-Light Care.
This is the most critical step. Sift about one-quarter of the flour-sugar mixture over the top of the meringue. Using a large rubber spatula, gently fold it in with a motion that goes down the center of the bowl, along the bottom, and up the side, rotating the bowl as you go. Be gentle but deliberate. Repeat with the remaining flour in three more additions, folding just until no white streaks remain.
In the final addition of flour, also sift in the raspberry powder (and a drop or two of gel coloring if using). Fold just until the pink color is evenly distributed, with a few faint streaks remaining.

7. Bake to Cloud-Like Heights.
Gently pour and spread the batter into the ungreased tube pan. Smooth the top with a spatula. Run a thin knife or a long skewer through the batter in a circular motion to pop any large air bubbles.
Place the pan in the preheated oven and bake for 35-40 minutes. The cake is done when the top is golden brown, feels dry and springy to the touch, and a long skewer inserted into the center comes out clean.

8. The Crucial Cool Down.
This step prevents the cake from collapsing. Immediately upon removing the cake from the oven, invert the pan. If your pan has little “feet” on the rim, rest it on those. If not, carefully invert the pan over the neck of a bottle (like a wine bottle). Let the cake cool completely upside down, for at least 1.5 to 2 hours.

9. Unmold the Masterpiece.
Once completely cool, run a long, thin knife (an offset spatula is perfect) around the outer edge of the pan and around the inner tube. Gently lift the cake out by the center tube. Run the knife under the bottom of the cake to release it from the pan base. Invert it onto a serving plate.

10. Prepare the Raspberry Whipped Cream.
Place a metal bowl and whisk attachment in the freezer for 10 minutes. Combine the cold heavy cream, powdered sugar, reserved raspberry powder (or jam), and vanilla in the chilled bowl. Whip on medium-high speed until medium-stiff peaks form.

11. Serve and Garnish.
Dust the top of the cake with a little powdered sugar. Slice with a serrated knife, using a gentle sawing motion. Serve each slice with a dollop of the raspberry whipped cream, a scattering of fresh raspberries, and a mint leaf for the ultimate presentation.

Tips for Angel Food Cake Success

The Clean Bowl Rule: Any trace of fat (yolk, oil, soap residue) will prevent your egg whites from whipping properly. Wipe your bowl and whisk with a paper towel dampened with white vinegar or lemon juice before starting.
Folding is an Art: Be patient. It’s better to have a few tiny streaks of flour than to deflate the meringue by over-mixing. Use a large, flexible spatula and a light hand.
No Peeking: Resist the urge to open the oven door during the first 30 minutes of baking. A sudden drop in temperature can cause the delicate structure to fall.
Cooling is Non-Negotiable: Cooling upside down sets the structure. If you cool it right-side-up, the cake’s own weight will compress it.
Storing: Store the unfrosted cake in an airtight container or under a cake dome at room temperature for up to 3 days. It’s best enjoyed fresh. The whipped cream should be stored separately in the fridge and added just before serving.

Variations to Explore

The beauty of this base recipe is its versatility.

Lemon-Blueberry Angel Food Cake: Omit the raspberry powder. Add the zest of two lemons to the sugar before whipping the meringue. Fold in ½ cup of fresh blueberries (tossed in a teaspoon of flour) with the final addition of flour.
Tropical Coconut-Lime: Omit raspberry. Add 1 teaspoon of coconut extract with the vanilla. Fold in ¾ cup of finely shredded unsweetened coconut with the flour. Serve with a lime glaze.
Chocolate Angel Food Cake: Replace ¼ cup of the cake flour with unsweetened cocoa powder, sifted with the flour. Omit the fruit. The result is a light, airy chocolate cloud.
Individual Mini Cakes: Bake the batter in an ungreased mini-Bundt pan or even a cupcake pan (fill only ¾ full) for individual servings. Reduce baking time to 15-20 minutes.

Serving Suggestions & Cultural Context

Angel food cake has a storied history in American baking. Its invention is often credited to the thrifty Pennsylvania Dutch in the 19th century, who created this “food for the angels” to use up the surplus egg whites leftover from making noodles, custards, and ice cream that required yolks. It became a staple of church socials, potlucks, and family celebrations, a symbol of resourcefulness and community.

Our raspberry-infused version is a modern twist on this classic. It’s a dessert that suits any occasion:

Summer Celebrations: Serve it with fresh berries and a scoop of vanilla bean ice cream for the ultimate Fourth of July or garden party dessert.
Elegant Brunches: A simple slice with a light dusting of sugar and a cup of coffee is perfection.
Holiday Light Option: After a heavy holiday meal, a slice of this light, fruit-filled cake is a welcome, refreshing finale.

This Raspberry Angel Food Cake is more than a recipe; it’s a baking lesson, a nod to history, and a testament to the fact that sometimes, the lightest things can leave the most profound impression. Happy baking!