Angel Food Cake with Raspberry Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
