Angel Food Cake with Raspberry Cream Recipe

Introduction

This Angel Food Cake with Raspberry Cream is a light, airy dessert that’s perfect for any occasion. The delicate cake pairs beautifully with a fresh raspberry-infused whipped cream, creating a refreshing and elegant treat.

Ingredients

• 1 cup (120 grams) cake flour
• 1 2/3 cups (366 grams) granulated sugar (finer grain recommended)
• 1 3/4 cups (about 400 grams) large egg whites (from 12 or 13 eggs)
• 1/2 teaspoon kosher salt
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract or vanilla bean paste
• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup fresh raspberries

Instructions

1. Step 1: Preheat your oven to 300°F (150°C) and place a rack in the middle position.
2. Step 2: Sift the cake flour with 2/3 cup of the granulated sugar onto waxed or parchment paper. Repeat this sifting process three times to ensure airiness.
3. Step 3: Using a stand mixer fitted with the whisk attachment, beat the egg whites until frothy. Add the salt and cream of tartar, then continue beating until soft peaks form.
4. Step 4: Gradually add the remaining 1 cup of granulated sugar, about 2 tablespoons at a time, beating until the egg whites are glossy and hold stiff peaks. Finally, mix in the vanilla extract.
5. Step 5: Remove the bowl from the mixer and carefully fold in the flour and sugar mixture in four parts using a rubber spatula. Be gentle to avoid deflating the egg whites.
6. Step 6: Transfer the batter to an ungreased angel food cake pan and smooth the surface. Tap the pan gently on the counter to release any air bubbles.
7. Step 7: Bake for about 1 hour and 10–15 minutes, until the top is golden and springs back when touched. A skewer inserted into the center should come out clean.
8. Step 8: If your tube pan has feet, invert it onto the counter to cool completely. If not, invert the pan over a long-neck bottle and cool for about 2 hours to maintain the cake’s height and texture.
9. Step 9: To prepare the raspberry cream, whip the heavy cream with powdered sugar and vanilla extract until soft but firm peaks form.
10. Step 10: Lightly crush the fresh raspberries in a small bowl and gently fold them into the whipped cream, leaving visible streaks of berry throughout.
11. Step 11: Just before serving, spread or pipe the raspberry cream over and around the cooled cake for a delicious finishing touch.

Tips & Variations

• Whirl granulated sugar in a food processor before measuring to achieve a finer texture and better meringue stability.
• For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
• Use frozen raspberries if fresh are not available, but thaw and drain excess liquid before folding into the cream.

Storage

Store the cake and raspberry cream separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the cake light and avoid sogginess. Leftover assembled cake can be covered and refrigerated for up to 24 hours. Reheat is not recommended for this delicate dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of finer grain?

Yes, but for best results, pulse regular granulated sugar in a food processor to make it finer. This helps create a smoother meringue and lighter cake texture.

Do I need a special pan for Angel Food Cake?

It’s best to use a tube pan specifically designed for Angel Food Cake, preferably one with feet for proper cooling. If unavailable, any ungreased tube pan will work if you cool the cake inverted over a bottle to maintain its height.

Angel Food Cake with Raspberry Cream Recipe

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★★★★★

4.6 from 68 reviews

This Angel Food Cake with Raspberry Cream is a light and airy dessert, perfectly complemented by a luscious whipped cream blended with fresh raspberries. The cake is made with whipped egg whites and cake flour to create its signature fluffy texture, baked gently to golden perfection and served with a delicate, fruity cream topping that balances sweetness and tartness for a delightful treat.

• Author: Ruby
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup (120 grams) cake flour
• 1 2/3 cups (366 grams) granulated sugar (not organic, finer grain recommended)
• 1 3/4 cups (about 400 grams) large egg whites (from 12 or 13 eggs)
• 1/2 teaspoon kosher salt
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract or vanilla bean paste

For the Whipped Cream:

• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup fresh raspberries

Instructions

1. Preheat Oven: Place a rack in the middle of the oven and preheat to 300 degrees Fahrenheit to prepare for gentle baking of the cake.
2. Sift Dry Ingredients: Sift the cake flour with 2/3 cup of the granulated sugar three times onto waxed or parchment paper to aerate and combine the dry ingredients smoothly.
3. Whip Egg Whites: In a stand mixer bowl fitted with the whisk attachment, beat the egg whites until frothy. Add the kosher salt and cream of tartar, then continue beating until the egg whites hold soft peaks.
4. Add Sugar and Vanilla: Gradually add the remaining 1 cup sugar, about 2 tablespoons at a time, while beating until the mixture is glossy and stiff peaks form. Beat in the vanilla extract or vanilla bean paste last, ensuring full incorporation.
5. Fold Dry Ingredients: Remove the bowl from the mixer. Gently fold in the sifted flour and sugar mixture in four parts using a rubber spatula, taking care not to deflate the whipped egg whites.
6. Prepare Pan and Bake: Spoon the batter into an ungreased tube (angel food cake) pan, smoothing the top. Tap the pan on the counter to remove air bubbles, then bake until golden and springy to the touch, about 1 hour and 10 to 15 minutes. Test doneness with a clean skewer inserted in the center.
7. Cool the Cake: If the angel food cake pan has feet, invert the pan directly on the counter to cool. If it doesn’t, invert the cake pan over a long-neck bottle to cool for about 2 hours, allowing air to circulate and prevent collapse.
8. Make Raspberry Whipped Cream: In a chilled bowl, whip together heavy cream, powdered sugar, and vanilla extract to soft but firm peaks, making sure the cream holds shape without being overly aerated.
9. Fold in Raspberries: Lightly mash the fresh raspberries in a small bowl and gently fold them into the whipped cream, leaving distinct streaks of berries for visual texture and flavor bursts.
10. Serve: Just before serving, generously spoon the raspberry cream around or pipe it attractively on top of the cooled angel food cake and enjoy immediately.

Notes

• Do not grease the angel food cake pan to allow the batter to cling and rise properly.
• Using a finer granulated sugar helps stabilize the egg foam and creates a smoother cake texture.
• Folding the flour mixture gently prevents deflating the whipped egg whites, maintaining the cake’s signature lightness.
• Cooling the cake upside down helps maintain volume and prevents it from collapsing as it cools.
• Use room temperature egg whites for better volume and whisking performance.
• For best results, chill the mixing bowl and whisk before whipping the cream.

Keywords: Angel Food Cake, Raspberry Cream, Light Cake, Whipped Cream Dessert, Summer Dessert, Airy Cake