Ingredients
Scale
- 1 cup cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Do not grease the angel food cake pan.
- In a small saucepan, heat raspberries with sugar over low heat until soft and slightly thickened. Mash lightly and set aside to cool.
- In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup sugar while continuing to beat until stiff peaks form.
- Gently fold in vanilla, almond extract, and sifted cake flour (add in batches) until just combined.
- Pour half of the batter into the pan, then spoon half of the raspberry mixture over it. Repeat with remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
- Bake for 35–40 minutes, or until the cake springs back lightly when touched.
- Invert the pan and let cool completely before removing the cake.
- Serve with whipped cream and fresh raspberries.
Notes
For a special touch, add fresh raspberries on top for garnish. Store leftover cake in an airtight container for up to two days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 15g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg