Raspberry Angel Cake
Angel food cake is believed to have originated in the United States in the mid-19th century and was named for its light and airy texture, which was said to be fit for angels.
This is vegetarian 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 bowl, sift together the cake flour, 1 cup of sugar, and salt.
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In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gradually add the remaining 1/2 cup of sugar, beating until the mixture is glossy.
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Gently fold in the vanilla extract.
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Carefully fold in the sifted dry ingredients.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Invert the cake onto a wire rack to cool completely.
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Once cooled, slice the cake horizontally into three layers.
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Spread raspberry jam on the bottom layer, then top with whipped cream and fresh raspberries.
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Repeat with the remaining layers.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- 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.
