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–+ servings
Raspberry Angel Food Cake

Raspberry Angel Food Cake: Light, Fruity Bliss Awaits You

A lighter take on dessert, this Raspberry Angel Food Cake combines airy texture with vibrant raspberry sweetness, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Egg Whites Beaten until stiff peaks form
  • 1 cup Granulated Sugar Can use sugar alternative for lower calories
  • 1 cup Cake Flour Sifted
  • 1 cup Raspberries Fresh preferred, frozen can be used
For Dusting and Serving
  • 1 cup Powdered Sugar For dusting
  • 1 cup Whipped Cream Optional, non-dairy for vegan option

Equipment

  • large mixing bowl
  • whisk or electric mixer
  • angel food cake pan
  • sifter
  • rubber spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and gather equipment.
  2. Beat the egg whites until soft peaks form, then gradually add sugar and beat until stiff peaks form.
  3. Fold in the sifted cake flour gently.
  4. Carefully fold in the raspberries.
  5. Pour batter into an ungreased angel food cake pan.
  6. Bake for 30-35 minutes until golden brown.
  7. Cool the cake upside down for 1-2 hours.
  8. Run a knife around edges to release the cake.
  9. Dust with powdered sugar and serve with whipped cream.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 35gProtein: 3gFat: 1gSodium: 125mgPotassium: 120mgFiber: 1gSugar: 20gVitamin C: 10mgCalcium: 1mgIron: 2mg

Notes

Ensure egg whites are free of yolk and use a gentle folding technique to maintain aeration.

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