Raspberry Angel Food Cake Recipe – Light Summer Dessert Idea
This raspberry angel food cake is the perfect balance of light, airy texture and fruity sweetness. Fluffy sponge cake topped with fresh raspberries and a drizzle of sauce makes it an elegant dessert for summer parties, holidays, or anytime you crave something refreshing yet indulgent.
Equipment
- Tube pan (ungreased)
- Electric mixer
- Mixing bowls
- Sifter
- Serrated knife
- Cooling rack
Ingredients
- 1 cup cake flour (sifted)
- 1 ½ cups granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1 tsp cream of tartar
- ½ tsp salt
- 1 tsp vanilla extract
- 1 ½ cups fresh raspberries (plus extra for garnish)
- Optional Glaze: 1 cup powdered sugar, 2 tbsp lemon juice, 2 tbsp raspberry purée
- Whipped cream or mint leaves for garnish
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Do not grease tube pan.
- Whip Egg Whites: Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add 1 cup sugar, beating until stiff peaks form.
- Fold Dry Ingredients: Sift flour with remaining sugar. Gently fold into egg whites in batches. Add vanilla.
- Bake: Pour batter into tube pan. Bake 35–40 minutes until golden and springy.
- Cool Upside Down: Invert pan immediately and cool for 1 hour to prevent collapse.
- Assemble: Slice with serrated knife. Top with raspberries and optional glaze. Garnish with whipped cream or mint.
Notes
- Do not grease pan—cake needs to cling to sides to rise.
- Use fresh raspberries for best texture; frozen add excess moisture.
- Cool upside down to maintain structure.
- Slice with serrated knife to avoid crushing sponge.
- Add glaze or cream just before serving for freshness.