Description
A light and fluffy dessert made with angel food cake and fresh raspberries.
Ingredients
Scale
- 1 cup egg whites (about 8 large eggs)
- 1 cup granulated sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat egg whites until foamy.
- Gradually add granulated sugar and continue to beat until stiff peaks form.
- Sift together cake flour and salt.
- Gently fold flour mixture into egg whites.
- Add vanilla extract and fold until just combined.
- Gently fold in fresh raspberries.
- Pour batter into an ungreased angel food cake pan.
- Bake for 30-35 minutes until the cake is golden and springs back when touched.
- Invert the pan to cool completely before removing the cake.
- Dust with powdered sugar before serving.
Notes
- Ensure egg whites are at room temperature for better volume.
- Do not grease the pan to allow the cake to rise properly.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: raspberry angel food cake, dessert, light cake, raspberries