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–+ servings

Homemade Raspberry And Cream Angel Food Cake

A light and fluffy angel food cake topped with fresh raspberries and whipped cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup cake flour sifted
  • 1 cup granulated sugar divided
  • 12 large egg whites room temperature
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Topping Ingredients
  • 1 cup heavy cream chilled
  • 2 tablespoons powdered sugar
  • 1 cup fresh raspberries washed and dried

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, sift together cake flour and 1/2 cup granulated sugar.
  3. In a separate bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
  4. Gradually add remaining sugar while continuing to beat until stiff peaks form.
  5. Gently fold in the flour mixture and vanilla extract until just combined.
  6. Pour the batter into an ungreased angel food cake pan.
  7. Bake for 30-35 minutes or until the cake is golden and springs back when touched.
  8. Invert the pan to cool completely before removing the cake.
Prepare the Topping
  1. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  2. Once the cake is cooled, slice it and serve with whipped cream and fresh raspberries on top.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

For best results, ensure that the mixing bowls and beaters are clean and free of grease when whipping egg whites.

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