Get ready to elevate your dessert game with the most cloud-like, melt-in-your-mouth Raspberry Almond Angel Food Cake that will make your taste buds dance with joy! This isn't just a cake – it's a culinary masterpiece that combines the delicate airiness of traditional angel food with the vibrant burst of fresh raspberries and a subtle almond essence. Whether you're looking to impress guests or treat yourself to a luxurious dessert, this recipe promises to be your new go-to showstopper that's as beautiful as it is delicious.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cake flour
- 1 cup granulated sugar
- 12 large egg whites
- 1/2 teaspoon almond extract
- 1/4 teaspoon cream of tartar
- 1/2 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Ensure an ungreased 10-inch tube pan is ready for baking.
- Sift the cake flour three times onto a piece of parchment paper to ensure it is light and airy. Set aside.
- Separate egg whites carefully, ensuring no yolk is present. Allow egg whites to come to room temperature for about 30 minutes for maximum volume.
- In a large clean, dry mixing bowl, begin beating egg whites using an electric mixer on medium speed until they become foamy.
- Add cream of tartar to the egg whites and continue beating. Gradually add granulated sugar, one tablespoon at a time, while mixing.
- Beat the egg white mixture until stiff, glossy peaks form. This should take about 5-7 minutes. Be careful not to overbeat.
- Gently fold in almond extract using a spatula, maintaining the egg white's delicate volume.
- Gradually fold in the sifted cake flour, adding in small amounts and using a gentle folding motion to preserve air bubbles.
- Carefully fold in fresh raspberries, distributing them evenly throughout the batter.
- Transfer the batter to the ungreased tube pan, smoothing the top gently with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Immediately invert the pan onto a wire cooling rack and let it cool completely, about 1 hour.
- Once cooled, run a knife around the edges and remove the cake from the pan.
- Dust the top generously with powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure your egg whites are at room temperature before beating – this helps them reach maximum volume and creates that signature light texture.
- Clean Equipment is Crucial: Use a completely clean, dry bowl and beaters when whipping egg whites. Any trace of fat can prevent proper volume.
- Gentle Folding Technique: When incorporating flour and raspberries, use a gentle folding motion to preserve the air bubbles. Think of it as a delicate dance, not a vigorous mix.
- Pan Preparation: Use an ungreased tube pan – the cake needs to cling to the sides to rise properly.
- Cooling Upside Down: Inverting the pan while cooling prevents the delicate cake from collapsing and helps maintain its incredible height.
- Fresh Raspberries are Key: Use fresh, firm raspberries and gently fold them in to prevent bleeding and maintain the cake's pristine appearance.
- Timing is Everything: Watch your cake closely in the final minutes of baking. Golden brown is perfect – any darker and you risk drying out this delicate dessert.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 32g
Protein: 5g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
