Raspberry Angel Cake
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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.
Raspberry Angel Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a tube pan.
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In a large mixing bowl, sift together the cake flour and granulated sugar.
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In a separate bowl, beat the egg whites until foamy. Add cream of tartar, vanilla extract, and salt. Continue beating until stiff peaks form.
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Gently fold the dry mixture into the egg white mixture, one-third at a time.
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Pour the batter into the prepared tube pan. Smooth the top with a spatula.
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Bake for 40 minutes or until the top is golden brown and springs back when lightly touched.
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Remove from the oven and invert the pan onto a wire rack to cool completely.
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Once cooled, remove the cake from the pan and transfer to a serving plate.
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In a small bowl, mash half of the raspberries with powdered sugar to make a sauce.
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Spread the raspberry sauce over the cake.
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Top with whipped cream and garnish with the remaining fresh raspberries.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.