Description
A light and fluffy angel food cake topped with whipped cream and fresh raspberries, perfect for summer gatherings.
Ingredients
Scale
- 1 cup (120g) cake flour
- 1 ½ cups (300g) granulated sugar
- 12 large egg whites (room temperature)
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups (480ml) heavy whipping cream
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, plus extra for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Sift together cake flour and granulated sugar in a bowl.
- In a clean mixing bowl, whip egg whites on medium speed until foamy. Add cream of tartar and salt, continuing to whip until soft peaks form. Gradually incorporate the sugar mixture until glossy and stiff peaks form. Stir in vanilla extract gently.
- Sift one-third of the flour mixture over the whipped egg whites and fold in gently. Repeat until all flour is incorporated.
- Pour the batter into an ungreased angel food cake pan and smooth the top. Bake for 35-40 minutes until golden brown.
- Turn the cake upside down over a cooling rack to cool completely.
- While the cake cools, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once cool, remove the cake from the pan, spread whipped cream over the top, and garnish with fresh raspberries.
- Slice and serve fresh.
Notes
Ensure egg whites are free of yolks and at room temperature for best volume. Use gentle folding techniques to maintain airiness.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 3mg
Keywords: angel food cake, raspberry dessert, summer cake, light dessert, homemade cake