Angel Food Cake with Raspberries
Light and airy angel food cake paired with raspberry-almond whipped cream and fresh raspberries creates a delightful American dessert perfect for special occasions or casual treats.
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.