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Light & Fruity Raspberry Angel Food Cake

A light, airy, and fat-free sponge cake filled with fresh raspberries and finished with a delicate dusting of powdered sugar.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup cake flour 130g
  • 1 3/4 cups granulated sugar divided, 350g
  • 1/4 tsp salt
  • 12 large egg whites room temperature, 1 1/2 cups
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries plus extra for garnish, 240ml
  • 1 tbsp powdered sugar for dusting

Equipment

  • Tube pan
  • Large mixing bowl
  • Sifter
  • Rubber spatula
  • Cooling rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Ensure tube pan is ungreased.
  2. Sift cake flour, 3/4 cup of sugar, and salt together three times. Set aside.
  3. Beat egg whites with cream of tartar on medium speed until soft peaks form.
  4. Gradually add remaining 1 cup of sugar, beating on high speed until stiff, glossy peaks form.
  5. Add vanilla extract and beat briefly to combine.
  6. Sift flour mixture over egg whites in three additions, gently folding after each addition until no streaks remain.
  7. Gently fold in whole raspberries.
  8. Spoon batter into ungreased tube pan, smooth top, and tap pan on counter to release air bubbles.
  9. Bake for 35-40 minutes until golden brown and a skewer comes out clean.
  10. Invert pan immediately and cool completely upside down for 2 hours.
  11. Run a knife around the edges to remove cake, dust with powdered sugar, and garnish with fresh raspberries.

Notes

Cool completely upside down to prevent the cake from sinking. Store in an airtight container for up to 3 days or freeze for up to 1 month.