Raspberry Angel Cake

Angel food cake is known for its light and airy texture, which is achieved by using only egg whites and no fat in the recipe.

This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Raspberry Angel Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Cake flour
• 1.5 cup Granulated sugar
• 1.5 cup Egg whites
• 1 teaspoon Cream of tartar
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1 teaspoon Raspberry extract
• 1 cup Fresh raspberries
• 1 cup Whipped cream

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a large bowl, sift together the cake flour and 3/4 cup of granulated sugar.
3. In a separate bowl, beat the egg whites, cream of tartar, and salt until foamy. Gradually add the remaining 3/4 cup of granulated sugar, vanilla extract, and raspberry extract. Continue beating until stiff peaks form.
4. Gently fold the flour mixture into the egg white mixture.
5. Pour the batter into an ungreased angel food cake pan.
6. Bake for 35-40 minutes or until the top is golden brown and the cake springs back when lightly touched.
7. Invert the pan and let the cake cool completely.
8. Once cooled, remove the cake from the pan and top with fresh raspberries and whipped cream.
9. Serve and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.