Description
A delightful and refreshing dessert that combines the airy texture of angel food cake with the sweet-tart flavor of fresh raspberries.
Ingredients
- 1 cup cake flour
- 1 1/4 cups sugar
- 1/2 cup egg whites (about 4 large eggs)
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, sift together the cake flour and sugar.
- In a separate bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
- Gradually add the flour mixture to the egg whites, gently folding to combine.
- Stir in the vanilla extract and fold in the fresh raspberries.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 30–35 minutes or until the cake springs back when lightly touched.
- Invert the pan and let cool completely.
- Once cooled, remove from the pan and dust with powdered sugar before serving.
Notes
Use fresh ingredients for optimal flavor. Sift the flour to ensure a light texture and be gentle when folding to maintain the airiness of the cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American