Angel Food Cake with Raspberries and Cream is a delightful dessert that combines the airy lightness of homemade angel food cake with the delicate flavors of almond and fresh raspberries. This classic American treat brings a perfect balance of sweetness and tartness, making it an irresistible centerpiece for any celebration or a lovely ending to a summer meal.
Whether you choose to bake the cake from scratch or use a boxed mix with an added almond twist, the soft whipped cream and vibrant raspberries create a luscious texture and flavor contrast. Its light yet rich character will have everyone coming back for seconds!
- Fluffy, tender angel food cake with a subtle almond aroma for a unique twist
- Fresh raspberries add bright, juicy bursts of natural sweetness to the dessert
- Almond-infused raspberry whipped cream provides a creamy, flavorful complement
- Made from simple ingredients, with options for scratch or mix-based preparation
- Its stunning presentation makes it perfect for special occasions or casual indulgence
Ingredients
- All-purpose flour: White flour that provides structure and lightness to the angel food cake batter.
- Granulated sugar: Used in both dry and egg white mixtures for sweetness and stability in the meringue.
- Salt: Enhances and balances the cake’s flavors and strengthens the batter.
- Large egg whites: Freshly separated eggs create the essential airy base of the cake (avoid carton whites for best results).
- Vanilla extract: Adds a warm, sweet floral note enriching the cake’s flavor profile.
- Almond extract: Provides a fragrant, nutty twist that pairs beautifully with raspberries and cream.
- Cream of tartar: Stabilizes egg whites to ensure a firm, glossy meringue for the cake.
- Heavy whipping cream: Whipped to peaks to create the luscious raspberry-almond cream topping.
- Raspberry fruit spread: Sweetened spread that infuses the whipped cream with berry flavor and a silky texture.
- Confectioners sugar: Lightly sweetens the whipped cream without graininess.
- Fresh raspberries: Used for filling and decoration, adding bright color and juicy texture (avoid frozen for best results).
Instructions
- Prepare Dry Ingredients
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In a medium bowl, whisk together flour, sugar, and salt to evenly distribute these components throughout the batter. This helps prevent clumps and ensures a uniform texture.
- Separate Egg Whites Carefully
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Separate 12 large eggs, adding one egg white at a time into a clean bowl, ensuring no yolk or shell contamination. Fresh egg whites provide maximum volume and stability for your cake’s airy structure.
- Preheat Oven and Ready Pan
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Preheat the oven to 325°F and set aside an ungreased 10-inch tube pan. The ungreased pan allows the batter to cling to the sides, rising properly for the signature angel food cake height.
- Whip Egg Whites and Add Extracts
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Beat the egg whites with vanilla and almond extracts until frothy to gently incorporate air and flavor. This initial whisking sets the foundation before adding cream of tartar.
- Stabilize Whipped Egg Whites
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Sprinkle in cream of tartar and continue beating to soft peak stage. This acidity strengthens structure, so your meringue forms firm, stable peaks essential for the cake’s rise.
- Incorporate Sugar Gradually
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Add sugar slowly in intervals, beating continuously to achieve glossy, stiff peaks. This slow incorporation prevents deflating the meringue and ensures sweetness is evenly mixed.
- Fold in Dry Ingredients Gently
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Using a rubber spatula, carefully fold the flour mixture into the egg whites without overmixing. This preserves the air bubbles that create the cake’s light texture.
- Transfer Batter and Bake
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Pour the batter into the ungreased tube pan, smoothing the top. Bake on the center oven rack for 40-45 minutes until golden brown and springy. Proper baking achieves a tender crumb and a beautifully domed top.
- Cool Cake Upside Down
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Invert the pan over a funnel or narrow bottle to cool completely upside down. Cooling this way prevents the delicate cake from collapsing and keeps it tall and fluffy.
- Prepare Raspberries
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Rinse fresh raspberries gently and place on paper towels to dry. This keeps them fresh and prevents moisture from making the cake soggy.
- Make Raspberry-Almond Whipped Cream
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Beat heavy cream with almond extract until frothy, then gradually mix in raspberry fruit spread and confectioners sugar. Continue whipping until stiff peaks form, creating a richly flavored whipped cream with fruity notes.
- Assemble the Cake Layers
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Slice cooled cake horizontally into two layers. Hollow out a tunnel in the bottom layer to hold whipped cream and raspberries, spreading the filling evenly for moist, flavorful bites.
- Decorate and Finish
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Place the top layer back on, cover the cake with remaining raspberry-almond whipped cream, and decorate with fresh raspberries. This final touch adds visual appeal and enhances the dessert with fresh fruit bursts.
- Always use fresh egg whites separated by hand for the best volume and texture in your angel food cake.
- Do not grease the pan; it allows the batter to cling and rise properly, creating the cake’s light texture.
- For best results, use fresh raspberries and avoid frozen to prevent excess moisture in the cake.
- Allow ample cooling time upside down to maintain the cake’s height and delicacy.
Storage Tips
Store leftover cake covered in the refrigerator for up to four days to keep the whipped cream fresh. Do not freeze, as the whipped cream topping will separate and lose texture when thawed.
Serving Suggestions
Serve chilled for the best flavor and texture experience. Optionally, drizzle with amaretto or Chambord liqueur for an elegant adult twist that complements the almond and raspberry notes.
- If using boxed angel food mix, add 1 teaspoon almond extract to enhance the flavor like the homemade version.
- Keep a couple of extra eggs on hand to replace any whites contaminated by yolks during separation.
- When folding flour into egg whites, use gentle motions to retain air bubbles and ensure a light crumb.
- Pat raspberries dry carefully before incorporating to avoid sogginess in the whipped cream or cake layers.
FAQs
- Can I use frozen raspberries instead of fresh?
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Frozen raspberries are not recommended as they release excess moisture, which can make the cake soggy and affect texture.
- What can I do if my egg whites don’t whip to stiff peaks?
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Ensure your bowl and beaters are completely clean and free from grease. Use fresh, room-temperature egg whites, and add cream of tartar to help stabilize the meringue.
- Can I make this cake without almond extract?
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Yes, you can omit almond extract. The cake will still be delicious but with a simpler vanilla flavor instead of the nutty brightness.
- How do I properly invert the cake for cooling?
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Invert the pan over a funnel or a narrow-necked bottle that fits into the tube hole to suspend the cake. This prevents collapse and maintains volume as it cools.
- Is it possible to prepare this cake ahead of time?
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You can bake and cool the cake a day in advance. Assemble and decorate just before serving for the freshest whipped cream and berries.
Angel Food Cake with Raspberries
Equipment
- 1 10-inch tube pan
- 1 stand mixer or electric mixer
- 1 Mixing bowls medium and large
- 1 rubber spatula
- 1 serrated knife
- 1 funnel or bottle for cooling cake upside down
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 12 large egg whites fresh, not carton
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 teaspoons cream of tartar
- 3/4 cup granulated sugar
- 3 cups heavy whipping cream
- 3/4 teaspoon almond extract
- 3/4 cup raspberry fruit spread or jam/jelly
- 3 tablespoons confectioners sugar
- 2 packages 6 ounces each fresh raspberries (divided use)
Instructions
- Preheat oven to 325°F and prepare an ungreased 10-inch tube pan.
- Whisk together flour, 3/4 cup sugar, and salt in a medium bowl; set aside.
- Carefully separate egg whites into a large mixing bowl, ensuring no yolk or shell contaminates the whites.
- Add vanilla and almond extract to the egg whites and beat on medium-high until frothy, about 1 minute.
- Sprinkle cream of tartar over the whites and continue beating until soft peaks form, about 2-3 minutes.
- Gradually add 3/4 cup sugar, 1/4 cup at a time, beating until stiff, glossy peaks form.
- Gently fold the dry ingredient mixture into the beaten egg whites with a rubber spatula until no flour remains.
- Pour batter into the pan and smooth the top; bake on the center rack for 40-45 minutes until golden and springy.
- Invert the pan over a funnel or bottle to cool the cake completely upside down.
- Rinse fresh raspberries gently and dry on paper towels.
- Beat heavy cream with almond extract until frothy, then add raspberry spread and confectioners sugar; beat until stiff peaks form.
- Stir half the raspberries into one third of the whipped cream and set aside.
- Remove cooled cake from pan and slice horizontally into two layers using a serrated knife.
- Hollow out a one-inch-wide ditch around the edges and center of the bottom layer to create space for filling.
- Fill the hollowed bottom layer with the raspberry whipped cream mixture; spread remaining raspberry cream over the bottom layer.
- Place top cake layer over bottom layer and frost entire cake with remaining whipped cream.
- Decorate with remaining fresh raspberries and serve chilled or at room temperature.
Notes
- Use fresh eggs and separate whites carefully for best volume.
- Cool cake upside down to maintain height and texture.
- Store leftover cake covered in refrigerator up to 4 days; do not freeze due to whipped cream.
- Add almond extract if using boxed cake mix as an alternative.
