Description
A light and fluffy angel food cake topped with raspberry cream.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 12 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 cup heavy cream
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Sift together cake flour, 1/2 cup sugar, and salt.
- In a large bowl, beat egg whites until foamy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually add remaining sugar, beating until stiff peaks form.
- Gently fold in the flour mixture and vanilla extract.
- Pour batter into an ungreased tube pan.
- Bake for 30-35 minutes or until golden.
- Remove from oven and invert pan to cool.
- Whip heavy cream until soft peaks form.
- Fold in raspberries gently.
- Once the cake is cool, top it with raspberry cream.
Notes
- Ensure the bowl for egg whites is clean and dry.
- Do not grease the pan.
- Use fresh raspberries for best flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Raspberry Cream Angel Food Cake