Description
Raspberry Angel Food Cake is a delightful dessert that combines a light, airy texture with the tangy sweetness of fresh raspberries. This cloud-like cake is perfect for summer picnics or special occasions, offering a stunning visual appeal and an indulgent taste. With its simple ingredients and easy preparation, you can impress your guests or enjoy it as a sweet treat yourself. Top it with whipped cream and extra raspberries for an unforgettable experience!
Ingredients
Scale
- 1 cup egg whites (about 8 large egg whites)
- 1 cup granulated sugar
- 1 cup all-purpose flour, sifted
- 1 tsp baking powder
- 1 cup fresh raspberries
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and prepare an ungreased tube pan.
- In a large bowl, beat egg whites until foamy; gradually add half of the sugar until stiff peaks form.
- In another bowl, sift flour, remaining sugar, and baking powder together.
- Gently fold the dry mixture into the beaten egg whites without deflating them.
- Fold in raspberries, vanilla extract, and lemon juice until just combined.
- Pour batter into the tube pan and bake for 30-35 minutes or until golden brown and springs back when touched.
- Cool upside down on a wire rack for about an hour before removing from the pan.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 150
- Sugar: 18g
- Sodium: 25mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg