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Raspberry Angel Food Cake

A light, airy, and elegant raspberry angel food cake bursting with fresh berry flavor and perfect for spring and summer gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 160

Ingredients
  

Cake
  • 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
  • 0.5 tsp almond extract optional
  • 1 tbsp lemon zest
  • 1.5 cups fresh raspberries

Equipment

  • Mixing bowls
  • Tube pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Do not grease the tube pan.
  2. Sift cake flour with half the sugar multiple times.
  3. Beat egg whites until foamy, add cream of tartar and salt.
  4. Gradually add remaining sugar and beat to stiff glossy peaks.
  5. Fold in extracts and lemon zest.
  6. Gently fold in flour mixture and raspberries.
  7. Transfer to tube pan and bake 35–40 minutes.
  8. Invert pan to cool completely before removing.

Notes

Ensure no grease touches the mixing bowl or egg whites may not whip properly.