Raspberry Angel Food Cake: A Heavenly Delight
Immerse yourself in the ethereal lightness and tantalizing flavors of the Raspberry Angel Food Cake, a dessert that promises a slice of heaven with its airy texture and vibrant raspberry notes. Crowned with a tangy lemon raspberry glaze, each piece is a harmonious blend of fluffy cake and zesty, fruity accents, creating a dessert that’s as delightful to the palate as it is to the eye. Perfect for any occasion, this cake is a celebration of delicate sweetness balanced with a refreshing hint of tartness.
Ingredients:
Cake:
- 12 egg whites, room temperature
- 1¼ cup cake flour or all-purpose flour
- 1¼ cups caster sugar
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- Seeds from 3 vanilla beans
- 6 ounces raspberries, minus six for decoration
Lemon Raspberry Glaze:
- 1 cup powdered sugar
- 6 raspberries
- 1 tablespoon lemon juice (more if needed)
Instructions:
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 12
Calories: 320 per serving
- Preheat and Prep: Start by preheating your oven to 350°F. Lightly spray a bundt pan with cooking spray and set aside.
- Sift Dry Ingredients: Sift the flour, ½ cup of the sugar, and salt into a large bowl. Repeat the sifting process three times to ensure a fine, lump-free mixture.
- Whip Egg Whites: In a stand mixer fitted with a whisk attachment, beat the egg whites until frothy. Add the cream of tartar and vanilla bean seeds, continuing to beat until soft peaks form. Gradually add the remaining sugar, a few tablespoons at a time, until fully incorporated.
- Fold in Flour Mixture: Gently fold in the sifted flour mixture in three additions, taking care not to deflate the egg whites. Ensure all flour is fully incorporated.
- Assemble the Cake: Spoon half of the batter into the prepared pan, evenly distribute the raspberries over the batter, then top with the remaining batter. Smooth the top with a spatula.
- Bake: Place the cake in the oven and bake for 35-40 minutes, or until golden and spongy to the touch. Allow cooling in the pan for 5 minutes before inverting onto a cooling rack to cool completely.
- Prepare the Glaze: For the glaze, mix the powdered sugar, raspberries, and lemon juice until smooth and glossy. If necessary, adjust the consistency with more lemon juice. Drizzle over the cooled cake and let set for 15 minutes before serving.
Serving Suggestions:
Serve this divine Raspberry Angel Food Cake as the perfect end to a meal or a special treat with afternoon tea. The lightness of the cake makes it an ideal dessert for any season, offering a refreshing taste that’s both satisfying and uplifting. Decorate with the reserved raspberries and perhaps a sprinkle of powdered sugar or lemon zest for an extra touch of elegance.
Final Thoughts:
This Raspberry Angel Food Cake is more than just a dessert; it’s a moment of pure joy, a delicate dance of flavors that invites you to indulge in the lighter side of sweetness. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to captivate and enchant with its sublime taste and texture.