Raspberry Angel Food Cake
Raspberry Angel Food Cake is a soft, cloud like cake folded with fresh raspberries and finished with a lemon raspberry glaze for a light, refreshing dessert.
Calories:
Ingredients
- 12 egg whites at room temperature
- 1¼ cups cake flour or all purpose flour
- 1¼ cups caster sugar
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- Seeds from 3 vanilla beans
- 6 ounces raspberries minus six reserved for garnish
Lemon Raspberry Glaze
- 1 cup powdered sugar
- 6 raspberries lightly crushed
- 1 tablespoon lemon juice plus more if needed
Instructions
- Preheat the oven to 350°F and grease a bundt or tube pan well.
- Sift flour, salt, and half the sugar together three times.
- Beat egg whites with vanilla and cream of tartar, adding remaining sugar until soft peaks form.
- Gently fold in the flour mixture.
- Add half the batter to the pan, layer with raspberries, then top with remaining batter.
- Bake 35 to 40 minutes, invert, and cool completely.
- Mix glaze ingredients until smooth and drizzle over the cooled cake.