Description
A light and airy dessert made with egg whites and fresh raspberries, this Heavenly Raspberry Angel Food Cake is perfect for impressing guests or enjoying with family.
Ingredients
Scale
- 1.5 cups egg whites (at room temperature)
- 1 cup sugar (or sugar alternative)
- 1 cup all-purpose flour (sifted for lighter texture)
- 1.5 cups fresh raspberries (preferably organic)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
- Whisk the egg whites in a large mixing bowl until foamy. Gradually add in the sugar and whisk until stiff peaks form, about 5 minutes.
- Sift together the flour and salt in a separate bowl to lighten the cake texture.
- Fold the flour mixture into the egg white mixture gently, being careful not to deflate.
- Add the vanilla extract and fresh raspberries, folding gently to distribute.
- Pour the batter into an ungreased angel food cake pan and bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until golden brown.
- Cool the cake upside down in the pan for about 1 hour before releasing it.
Notes
Serve with powdered sugar, whipped cream, or yogurt. Can be paired with raspberry sauce or vanilla ice cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: angel food cake, raspberry cake, dessert, summer dessert, light dessert