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Raspberry Angel Food Cake is a light yet showy dessert that brings together fluffy cake and juicy raspberries with a zesty glaze. There is something magical about the way this cake rises high and keeps a tender crumb while bursting with berry flavor. Perfect for celebrations or any spring day when you want a treat that feels special but not heavy.
My family insists I bring this to every birthday and summer picnic. The first time I served it at a book club, everyone asked for seconds and the recipe.
Ingredients
- Egg whites at room temperature: give the cake its signature airy rise and light texture. Let these sit out for at least an hour
- Cake flour or all purpose flour: creates a tender crumb. Look for unbleached cake flour if you want a finer crumb
- Caster sugar: dissolves easily in the egg whites for a smooth glossy finish. You can pulse regular sugar in a food processor to make your own
- Salt: makes the cake taste sweet rather than bland. Choose fine sea salt for the best mix-in
- Cream of tartar: stabilizes the egg whites for perfect peaks every time. Check that your cream of tartar is lump free
- Vanilla beans seeds: add bold natural fragrance. Use fresh plump pods for more intense vanilla flavor
- Fresh raspberries: add juicy pops of color and tartness. Pick berries that are dry and plump no bruises or wet spots
- Powdered sugar: forms a velvety base for the glaze. Sift if it seems clumpy
- Lemon juice: brightens the glaze and highlights the raspberry flavor. Fresh lemons are best for this
Step-by-Step Instructions
- Prepare the Pan:
- Coat a bundt pan with the lightest layer of cooking spray and set aside. A silicone pan makes unmolding much easier
- Sift Dry Ingredients:
- Sift together flour caster sugar and salt over a large bowl. Repeat sifting three times to create extra fine texture
- Whip Egg Whites:
- Place room temperature egg whites in a stand mixer with a whisk. Beat on medium until frothy then add cream of tartar and vanilla. Turn mixer to medium-high and whip until soft peaks form
- Add Sugar Gradually:
- With the mixer running add remaining sugar slowly a few spoonfuls at a time. Whip until mixture is shiny and holds medium stiff peaks
- Fold in Dry Ingredients:
- Using a spatula gently fold flour mixture into egg whites in three additions. Work slowly turn over the whites until just blended
- Layer Batter and Berries:
- Spoon half the batter into the pan. Scatter the raspberries over it keeping aside a few for topping. Spoon on remaining batter and level the surface
- Bake the Cake:
- Bake at 350 degrees for 35 to 40 minutes until golden and gently springy. Allow to cool for 5 minutes before inverting onto a rack
- Cool Completely:
- Leave cake upside down to cool fully. This keeps it tall and fluffy
- Make the Glaze:
- Mash the remaining raspberries for the glaze. Mix with powdered sugar and lemon juice. Stir to a thick yet pourable consistency
- Glaze and Serve:
- Pour glaze over cooled cake and let sit for 15 minutes before slicing
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My favorite ingredient is always the vanilla seeds. Their deep aroma lingers even after cooling and brings a bakery quality right to my kitchen. Once we made this cake for my daughter’s birthday and she insists on raspberry glaze every time since
Storage Tips
- Store leftover cake tightly covered at room temperature for two days
- For longer keeping freeze individual slices wrapped tightly. Let slices return to room temperature before serving for best texture
- If glazed let the cake air dry twenty minutes before wrapping or freezing so it does not get sticky
Ingredient Substitutions
- You can swap vanilla seeds for a teaspoon of high-quality vanilla extract
- Frozen raspberries work if tossed with a little flour first. No need to thaw
- For gluten free use a one to one gluten free flour blend but sift well
Serving Suggestions
- Serve each slice with extra fresh raspberries
- Top with softly whipped cream or a drizzle of extra lemon juice
- Lovely as a brunch centerpiece or with afternoon tea
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Cultural Context
Angel food cake gained popularity in the US for its simple ingredients and tender crumb. Traditionally made for spring and summer gatherings it pairs naturally with fresh fruit especially tart berries like raspberries. Generations of home bakers have depended on proper egg white whipping as the true test of this cake’s success
Frequently Asked Questions
- → How do I keep raspberries from sinking to the bottom?
Toss raspberries with a little flour before adding to the batter. This helps keep them evenly distributed throughout the cake.
- → Why should the egg whites be at room temperature?
Room temperature egg whites whip more easily, creating greater volume and a fluffier cake texture.
- → What is the best pan for this cake?
A silicone bundt pan allows for easy release without sticking, preserving the delicate cake structure.
- → Can I use frozen raspberries?
Yes, but be sure to thaw and dry them thoroughly. Tossing with flour also prevents sinking and excess moisture.
- → How do I make the glaze smooth?
Puree raspberries and strain seeds before mixing with powdered sugar and lemon juice for a glossy, seedless finish.
- → How do I slice the cake without squishing it?
Use a serrated knife and gentle sawing motions to maintain the cake’s airy texture and shape.