Raspberry Angel Food Cake (Print Version)
# Ingredients:
→ Cake
01 -
12 egg whites, at room temperature
02 -
155 grams cake flour or all-purpose flour
03 -
250 grams caster sugar, divided
04 -
0.25 teaspoon fine salt
05 -
1 teaspoon cream of tartar
06 -
Seeds from 3 vanilla beans
07 -
170 grams fresh raspberries, reserve 6 for glaze
→ Lemon Raspberry Glaze
08 -
120 grams powdered sugar
09 -
6 raspberries, lightly crushed
10 -
1 tablespoon fresh lemon juice, more as needed
# Instructions:
01 -
Preheat the oven to 175°C. Very lightly spray a silicone bundt pan with cooking spray and set aside.
02 -
Sift together the flour, 125 grams caster sugar, and salt over a large bowl. Repeat sifting three times for maximum aeration.
03 -
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar and vanilla bean seeds, then increase speed to medium-high and whip until soft peaks form.
04 -
Gradually add the remaining 125 grams caster sugar to the egg whites, a few tablespoons at a time, continuing to beat until fully combined and firm, glossy peaks hold.
05 -
Using a spatula, gently fold the sifted flour mixture into the meringue in three additions, turning the mixture to incorporate without deflating the volume.
06 -
Spoon half of the batter into the prepared pan. Evenly distribute the raspberries, then cover with the remaining batter and smooth the surface.
07 -
Bake for 35 to 40 minutes until the surface is golden and springs back lightly when touched.
08 -
Remove pan from oven and let stand for 5 minutes, then invert onto a wire rack to cool completely.
09 -
In a small bowl, stir powdered sugar, lightly crushed raspberries, and lemon juice until glossy and smooth. Adjust consistency with additional lemon juice if needed.
10 -
Pour glaze over cooled cake and allow to set for 15 minutes before serving.
11 -
Slice with a serrated knife for clean portions. Serve and enjoy.
# Notes:
01 -
Allow egg whites to reach room temperature before whipping to achieve greater volume and a lighter texture.
02 -
If using frozen raspberries, toss them with a small amount of flour to ensure even distribution in the batter.
03 -
A silicone bundt pan simplifies de-moulding and minimises sticking.
04 -
Gently dry raspberries before incorporating to avoid excess moisture in the crumb.
05 -
For a smoother glaze, puree raspberries and strain through a fine mesh before mixing with lemon juice and sugar.