Description
Heavenly Raspberry Angel Food Cake for Light, Sweet Bliss
Ingredients
Scale
- 12 large egg whites
- 1.25 cups cake flour or all-purpose flour
- 1.25 cups caster sugar
- 0.25 teaspoons salt
- 1 teaspoons cream of tartar
- 3 units vanilla bean seeds
- 6 ounces raspberries
- 1 cup powdered sugar
- 6 units raspberries
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a bundt pan by spraying it with cooking spray.
- Sift together the flour, 0.5 cup of sugar, and salt in a large bowl.
- Beat the egg whites in a stand mixer until frothy for 1-2 minutes.
- Add cream of tartar and vanilla bean seeds, and beat until soft peaks form.
- Gradually incorporate the remaining sugar, beating until dissolved and glossy.
- Fold in the flour mixture in three additions using a spatula.
- Layer half the batter into the bundt pan, distribute raspberries, and spoon the rest of the batter on top.
- Bake the cake for 35 to 40 minutes until golden and springs back when touched.
- Cool the cake in the pan for 5 minutes before inverting it onto a cooling rack.
- Mix the glaze by combining powdered sugar, crushed raspberries, and lemon juice.
- Pour the raspberry glaze over the cooled cake and let it stand for 15 minutes before serving.
Notes
- Ensure egg whites are at room temperature for the best volume.
- Cake flour gives a lighter texture.
- Fresh vanilla beans add depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg