Description
A light and fluffy cake made with egg whites and sugar, topped with fresh raspberries.
Ingredients
Scale
- 1 cup egg whites (about 8 large eggs)
- 1 cup granulated sugar
- 1 cup cake flour
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar while continuing to beat until stiff peaks form.
- Gently fold in flour, salt, and vanilla extract.
- Pour the batter into an ungreased tube pan.
- Bake for 30-35 minutes or until golden brown.
- Remove from oven and invert the pan to cool completely.
- Once cooled, remove from the pan and serve topped with fresh raspberries.
Notes
- Make sure not to grease the pan.
- Use room temperature egg whites for best results.
- For added flavor, you can drizzle with raspberry sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Angel Food Cake, Raspberry Cake, Light Cake, Fluffy Dessert