Raspberry Angel Food Cake: The Best Light and Fluffy Delight
A delightful and fluffy dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup egg whites
- 1 1/4 cups granulated sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup raspberries
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, beat egg whites until foamy.
- Gradually add sugar, continuing to beat until stiff peaks form.
- Sift together cake flour and salt, then gently fold into egg mixture.
- Add vanilla extract and gently mix.
- Fold in raspberries gently.
- Pour batter into an ungreased angel food cake pan.
- Bake for 30-35 minutes or until the cake is golden and springs back when touched.
- Invert the pan to cool completely before removing the cake.
Notes
- Serve with whipped cream for added sweetness.
- For a colorful presentation, garnish with fresh raspberries.
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 15g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg