As I took the first bite of this Homemade Raspberry and Cream Angel Food Cake, I found myself instantly transported to a sun-drenched afternoon tea, surrounded by laughter and the sweet scent of summer berries. This enchanting dessert is not just visually stunning; it’s a featherlight crowd-pleaser, perfect for any special occasion or simply when you crave something delightful. The airy layers of sponge cake, luscious mascarpone cream, and tangy raspberry preserves create a harmonious balance that’s downright irresistible. Plus, it’s a breeze to whip up at home, so you can impress your friends and family without spending hours in the kitchen. Are you ready to create a dessert that feels like a celebration? Let’s dive into the recipe!
Why is This Cake a Must-Try?
Light, Fluffy Texture: The combination of egg whites and careful folding results in a cake so airy that it practically floats on your plate.
Gourmet Flavor: Sweet raspberry preserves and velvety mascarpone cream create a flavor explosion that dances on your palate.
Quick to Make: With straightforward steps, this recipe is perfect for busy home chefs looking for an impressive dessert without the fuss.
Versatile: Feel free to swap raspberries for other fruits like blueberries or strawberries for a unique twist, making it adaptable for any occasion!
Perfect for Gatherings: Whether it’s a holiday celebration or a sunny afternoon tea, this cake will steal the spotlight and leave your guests wanting more.
Enjoy it with a side of fresh fruit salad or a cup of coffee, and don’t forget to check out my other crowd-pleasers like the delicious Tomato Garlic Pasta or the elegant Light Healthy Cheesecake for more sweet inspiration!
Raspberry And Cream Angel Food Cake Ingredients
For the Cake
- Egg Whites – Essential for the cake’s structure and a light, airy texture; fresh is best!
- Cream of Tartar – Stabilizes egg whites for soft peaks; don’t skip this for volume.
- Vanilla Extract – Adds flavorful depth; for a twist, almond extract works beautifully.
- Superfine Sugar – Sweetens and aids in whipping; regular sugar can be used, but texture may vary.
- All-Purpose Flour – Provides structure without heaviness; sift before using for that extra light touch.
For the Cream Filling
- Mascarpone – A rich base for creamy filling; cream cheese is a viable substitute if needed.
- Pouring Cream – Necessary for that luxurious, creamy texture; heavy cream can stand in for a richer flavor.
- Raspberry Preserves – The sweet and fruity highlight; fresh raspberries boost the natural taste.
For the Meringue Topping
- Water – Used to dissolve sugar for meringue; ensure it’s at room temperature for best results.
- Superfine Sugar – Essential for a glossy, stiff meringue; measure carefully for correct consistency.
This delightful Raspberry and Cream Angel Food Cake is sure to be a showstopper at any gathering, enveloping you and your loved ones in a cloud of sweetness!
Step‑by‑Step Instructions for Raspberry And Cream Angel Food Cake
Step 1: Preheat Oven
Begin by preheating your oven to 180°C (350°F). This ensures that the oven is at the right temperature to create a beautifully risen and golden angel food cake. While waiting for the oven to heat up, gather your ingredients and equipment like a mixing bowl, electric mixer, and an ungreased angel food cake pan to get organized.
Step 2: Whip Egg Whites
In a large mixing bowl, combine 12 room temperature egg whites with 1 teaspoon of cream of tartar. Using an electric mixer, whip the mixture on high speed until soft peaks form, which will take about 2-3 minutes. You’ll know it’s ready when the egg whites hold a peak that gently bends over, indicating they’re airy and light—perfect for your Raspberry and Cream Angel Food Cake.
Step 3: Add Flavor and Sweetness
Once you achieve those soft peaks, gradually add in 1 teaspoon of vanilla extract and 3/4 cup of superfine sugar while continuing to whip the mixture. This should take about another 2-3 minutes. Keep an eye on it; the egg white mixture should become glossy and hold stiff peaks, indicating it’s the right consistency to hold your cake structure beautifully.
Step 4: Prepare Dry Ingredients
In a separate bowl, sift together 1 cup of all-purpose flour and 1/2 cup of superfine sugar. Sifting not only combines the dry ingredients but also aerates them, contributing to the cake’s lightness. Sift a second time into the mixture for an extra airy texture that perfectly complements the Raspberry and Cream Angel Food Cake’s delicate nature.
Step 5: Fold Ingredients
Gently fold the dry ingredients into the egg whites, taking care to avoid deflating the whipped egg whites. Use a rubber spatula to gently lift and turn the mixture until just combined. This step is key to maintaining the airy structure you want in your cake, so be patient and fold slowly until the flour is barely visible.
Step 6: Bake Cake
Transfer the batter into the ungreased angel food cake pan, smoothing the top with a spatula. Bake in the preheated oven for about 30 minutes, or until the cake springs back when lightly touched and starts to pull away from the sides of the pan. The perfect Raspberry and Cream Angel Food Cake should be lightly golden on top at this point.
Step 7: Cool Cake
Once baked, immediately invert the cake pan onto a cooling rack to cool completely for about 1 hour. This cooling method ensures the cake maintains its height and airy texture. After cooling, gently remove the cake from the pan and slice it into three equal layers.
Step 8: Prepare Filling
To make the delicious mascarpone filling, combine 1 cup of mascarpone cheese, 1/2 cup of pouring cream, and the remaining teaspoon of vanilla in a mixing bowl. Whip the mixture on medium-high speed until stiff peaks form, which should take about 3-4 minutes. You want a thick, creamy consistency that will beautifully spread between the layers of your cake.
Step 9: Layer Cake
Place the first layer of cake on a serving stand, and generously spread half of the raspberry preserves over it, followed by half of the mascarpone filling. Gently repeat the process with the second layer, continuing to build up your Raspberry and Cream Angel Food Cake, ensuring a delightful burst of flavor in every bite.
Step 10: Make Meringue
In a saucepan, bring 1/3 cup of water and 1 cup of sugar to a soft boil to create the meringue. Stir until the sugar dissolves completely, then slowly drizzle the hot syrup into the whipped egg whites while continuing to beat. Keep whipping until the mixture achieves a glossy appearance and stiff peaks, perfect for your topping.
Step 11: Assemble Cake
Using a spatula, spread the meringue topping generously over the assembled cake, creating elegant swirls and peaks for decoration. This final touch adds a beautiful glossy finish to the Raspberry and Cream Angel Food Cake, making it all the more enticing to serve to your guests.
Step 12: Serve
You may choose to refrigerate the cake for a little while before serving, which helps it firm up and allows for neat slicing. The delightful layers of soft cake, creamy filling, and sweet meringue will make every slice an enchanting treat to be shared and enjoyed.
Expert Tips for Raspberry And Cream Angel Food Cake
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Clean Bowls Required: Ensure all bowls and beaters are completely clean and grease-free to whip egg whites effectively. Any residue can hinder achieving the perfect volume.
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Watch the Peaks: Avoid overbeating your egg whites; stop whipping them as soon as you see glossy, stiff peaks. This is crucial for the light, airy texture of your cake.
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No Greasing Necessary: For proper rising, do not grease the angel food cake pan. The cake needs to cling to the sides as it bakes to maintain its height.
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Gentle Layering: When spreading fillings between the layers, do so gently to avoid crushing the delicate cake. This ensures every slice is as beautiful as it is delicious.
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Cool Upside Down: Inverting the cake to cool will help maintain its fluffy texture. If you skip this, the cake may deflate and lose its airy quality.
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Serve with Fresh Fruits: Pair slices of your Raspberry and Cream Angel Food Cake with fresh berries for an added burst of flavor and a beautiful presentation.
Raspberry And Cream Angel Food Cake Variations
Feel free to explore these delightful twists to make this cake uniquely yours!
- Berry Medley: Swap raspberries for a mix of blueberries, strawberries, and blackberries for a vibrant fruit medley.
- Citrus Zing: Incorporate a teaspoon of lemon or orange zest into the filling for a refreshing citrus burst.
- Nutty Addition: Fold in finely chopped nuts such as pistachios or almonds into the mascarpone layer for added texture and flavor.
- Chocolate Drizzle: Enhance your cake with a rich chocolate ganache drizzle on top for an indulgent touch.
- Herbal Infusion: Infuse the filling with a hint of fresh mint or basil, complementing the raspberry flavor splendidly.
- Spiced Twist: Add a pinch of ground cinnamon or nutmeg to the cake batter for a touch of warming spice.
- Decadent Swirl: Swirl in some dulce de leche or caramel sauce between the layers for an extra layer of sweetness.
- Sorbets on the Side: Serve slices with a scoop of lemon or raspberry sorbet for a refreshing dessert combination.
For even more divine recipes, consider trying my scrumptious Light Healthy Cheesecake or the elegant Chai Cake Decadent for your next gathering!
How to Store and Freeze Raspberry And Cream Angel Food Cake
Fridge: Store your cake in the refrigerator for up to 2-3 days, tightly covered with plastic wrap or in an airtight container to maintain freshness.
Freezer: For longer storage, freeze the unassembled cake layers wrapped in plastic and aluminum foil for up to 3 months. Thaw in the fridge overnight before assembling.
Reheating: If the cake has been refrigerated, serve it straight from the fridge for a refreshing dessert, or allow it to come to room temperature before serving.
Make-Ahead: You can make the cake layers in advance and freeze them; add the mascarpone cream and raspberry layers just before serving for optimal texture and flavor.
Make Ahead Options
These Raspberry and Cream Angel Food Cakes are perfect for busy home cooks looking to save time! You can bake the angel food cake up to 2 days in advance; simply cool and cover it tightly with plastic wrap to keep it fresh. The mascarpone filling can also be made 24 hours ahead. Just be sure to store it in an airtight container in the refrigerator to maintain its creamy texture. When you’re ready to serve, layer the cake with the raspberry preserves and fill it with that luscious cream. Finally, prepare the meringue just before placing it on top for an airy finish—your cake will be just as delightful as if it were made fresh that day!
What to Serve with Homemade Raspberry and Cream Angel Food Cake
Creating a beautiful spread around this delightful dessert will transform it into an unforgettable occasion filled with love and joy.
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Fresh Fruit Salad: A medley of juicy seasonal fruits adds a refreshing twist that balances the sweetness of the cake. The vibrant colors and textures invite everyone to dive in and enjoy.
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Light Whipped Cream: A dollop of gently whipped cream complements the airy layers of the cake, enhancing its lightness while adding a creamy touch. It’s a classic pairing that never fails to delight.
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Earl Grey Tea: The fragrant notes of bergamot in Earl Grey tea provide a lovely contrast to the sweetness of the cake. Sipping this with each bite creates an exquisite tea time experience.
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Sparkling Rosé: For a celebratory touch, serve a chilled glass of sparkling rosé. Its crisp, fruity notes perfectly harmonize with the raspberry flavors, making for a delightful pairing.
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Chocolate-Dipped Strawberries: For an indulgent side, these decadent treats elevate the dessert experience. The rich chocolate adds a luxurious contrast to the lightness of the cake.
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Mango Sorbet: A light and fruity mango sorbet adds an exotic twist that brightens up the palate. Its smooth texture and vibrant flavor sync beautifully with the cake’s airy sweetness.
Indulging in this legendary Raspberry and Cream Angel Food Cake alongside delightful companions offers a feast for both the senses and the spirit!
Raspberry And Cream Angel Food Cake Recipe FAQs
How do I select the best egg whites for this cake?
Absolutely! For the lightest and fluffiest texture in your Raspberry and Cream Angel Food Cake, use fresh egg whites at room temperature. This helps them whip better and achieve the perfect consistency. If possible, use the freshest eggs for the best flavor, and avoid any with dark spots or an off smell.
What’s the best way to store leftover angel food cake?
Very! To keep your cake fresh, store it in the refrigerator for up to 2-3 days, tightly covered with plastic wrap or in an airtight container. This will help maintain its light texture and prevent it from drying out. Enjoy it chilled or allow it to come to room temperature before serving!
Can I freeze this cake for later? How should I do it?
Absolutely! To freeze your Raspberry and Cream Angel Food Cake, bake and cool the cake layers completely. Wrap each layer tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can stay in the freezer for up to 3 months! When you’re ready to assemble, simply thaw the layers in the fridge overnight.
What if I overbeat the egg whites and they don’t look right?
Not to worry! If you’ve overbeaten the egg whites, they can become grainy and lose their volume. It’s best to start over with fresh egg whites, ensuring that your mixing bowl and beaters are completely clean and free of grease. Aim for soft peaks that are glossy, then gradually add your sugar while continuing to whip until you get stiff peaks, which are essential for the cake’s light texture.
Are there any dietary considerations I should keep in mind?
The more the merrier! This cake is generally free of common allergens but does contain dairy and eggs. If you are making this for someone with allergies, you can substitute the mascarpone with a dairy-free cream alternative to make it works. Remember, for small pets like dogs, any cake that contains sugar may not be suitable, so only share a tiny piece without frosting or toppings that could be harmful!
Light and Fluffy Raspberry and Cream Angel Food Cake Bliss
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Gather ingredients and equipment.
- In a bowl, whip 12 egg whites with 1 tsp cream of tartar on high until soft peaks form (2-3 minutes).
- Add 1 tsp vanilla extract and 3/4 cup superfine sugar gradually while whipping until glossy and holding stiff peaks.
- Sift together 1 cup all-purpose flour and 1/2 cup superfine sugar twice until aerated.
- Gently fold dry ingredients into egg whites until just combined.
- Transfer batter to an ungreased angel food cake pan. Bake for 30 minutes until golden.
- Invert cake to cool for about 1 hour. Remove from the pan and slice into layers.
- Combine 1 cup mascarpone, 1/2 cup pouring cream, and remaining tsp vanilla. Whip until stiff peaks form.
- Layer cake with raspberry preserves and mascarpone filling. Repeat for second layer.
- For meringue, bring 1/3 cup water and 1 cup sugar to a soft boil. Drizzle hot syrup into whipped egg whites while beating.
- Spread meringue topping over cake, creating swirls and peaks.
- Refrigerate before serving for firmer texture. Enjoy!
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