Description
A light and airy cake infused with fresh raspberries, topped with whipped cream and confectioners’ sugar, perfect for any celebration.
Ingredients
Scale
- 1 cup egg whites (about 8 large)
- 1 cup granulated sugar
- 1 cup cake flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- Confectioners’ sugar for dusting
- Whipped cream for serving
- Fresh mint for garnish
Instructions
- Preheat your oven to 350°F (175°C), ensuring a perfect golden crust.
- Beat the egg whites in a large mixing bowl until frothy and slightly thickened.
- Gradually add granulated sugar, continuing to beat until stiff peaks form.
- Sift together the cake flour and salt, then gently fold this mixture into the egg white mixture.
- Add vanilla extract and fold in the fresh raspberries carefully.
- Pour the batter into an ungreased angel food cake pan, smoothing the top gently.
- Bake for 35-40 minutes, until the top is golden brown.
- Invert the cake immediately after taking it out of the oven to cool completely upside down.
- Remove the cake from the pan, dust with confectioners’ sugar, and slice to serve.
- Serve chilled with extra raspberries, whipped cream, and mint.
Notes
For best results, use room temperature egg whites and ensure all utensils are grease-free. Customize with different berries or citrus zest as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 24g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: raspberry cake, angel food cake, dessert, light cake, summer dessert