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Angel Food Cake with Raspberry Cream Recipe

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4.4 from 7 reviews

This classic angel food cake is incredibly light and tender, perfectly complemented by a luscious raspberry whipped cream topping. The cake features delicate folds of sifted flour into fluffy whipped egg whites, baked to a golden perfection. Finished with softly smashed raspberries folded into sweetened whipped cream, this dessert is an elegant and airy treat ideal for birthdays or special occasions.

Ingredients

For the Cake:

  • 1 cup (120 grams) cake flour
  • 1 2/3 cups (366 grams) granulated sugar (not organic, finer grain preferred)
  • 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. Prepare Oven and Flour Mixture: Place a rack in the middle of the oven and preheat to 300°F. Sift the cake flour together with 2/3 cup of the sugar onto waxed or parchment paper three times to ensure an even, fine mixture.
  2. Whip Egg Whites: Using a stand mixer fitted with the whisk attachment, beat the egg whites until frothy. Add kosher salt and cream of tartar, and continue beating until soft peaks form. Gradually add the remaining 1 cup of sugar, about 2 tablespoons at a time, beating until the whites are glossy and hold stiff peaks. Finish by beating in the vanilla extract.
  3. Fold Flour Mixture Into Egg Whites: Remove the bowl from the mixer. Gently fold the sifted flour and sugar mixture into the egg whites in four parts using a rubber spatula. Be careful not to deflate the whipped egg whites to maintain the batter’s lightness.
  4. Transfer Batter and Bake: Spoon the batter into an ungreased tube (angel food cake) pan and smooth the top evenly. Tap the pan gently on the counter to release any trapped air bubbles. Bake for approximately 1 hour and 10 to 15 minutes, until the cake is golden on top and springs back when touched. A skewer inserted into the center should come out clean.
  5. Cool the Cake: If the tube pan has feet, invert the cake directly on the counter to cool. If it does not, invert the cake pan over a long-neck bottle to allow air circulation. Cool for 2 hours completely.
  6. Prepare Raspberry Whipped Cream: Whip the heavy cream with the powdered sugar and vanilla extract until soft but firm peaks form. Lightly crush the fresh raspberries in a bowl, then fold them gently into the whipped cream, maintaining visible streaks of raspberries for texture and visual appeal.
  7. Assemble and Serve: Just before serving, generously spoon and spread the raspberry cream all around or pipe it decoratively on top of the cooled angel food cake.

Notes

  • Ensure the egg whites are free of any yolk for best volume when whipping.
  • Do not grease the tube pan, as the batter needs to cling to the sides for proper rise.
  • Use superfine sugar or pulse regular granulated sugar in a food processor to help dissolve it quickly in the egg whites.
  • Cool the cake completely inverted to prevent it from collapsing.
  • For a subtly different flavor, substitute fresh raspberries with other fresh berries such as strawberries or blackberries.
  • Leftover cake should be stored covered in the refrigerator and best consumed within 2-3 days.

Find it online: https://bitezly.com/angel-food-cake-with-raspberry-cream-recipe/