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Raspberry Angel Food Cake

A light, airy angel food cake infused with fresh raspberries for a fruity, elegant dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Cake Batter
  • 1 cup cake flour sifted
  • 1.5 cups granulated sugar divided
  • 12 egg whites room temperature
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1 tsp vanilla extract
Add-Ins
  • 1 cup fresh raspberries chopped

Equipment

  • Mixing bowls
  • Angel food cake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Do not grease the angel food cake pan.
  2. Sift cake flour with half of the sugar and set aside.
  3. Beat egg whites until foamy, then add cream of tartar and salt.
  4. Gradually add remaining sugar and beat until stiff, glossy peaks form.
  5. Fold in vanilla extract gently.
  6. Sift flour mixture over egg whites and fold gently in batches.
  7. Carefully fold in chopped raspberries.
  8. Transfer batter to pan, smooth top, and bake 40–45 minutes.
  9. Invert pan immediately and cool completely before removing cake.

Notes

Do not grease the pan and always cool upside down for best structure.