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–+ servings
Raspberry And Cream Angel Food Cake

Light and Fluffy Raspberry and Cream Angel Food Cake Bliss

A delightful Raspberry And Cream Angel Food Cake that is light, fluffy, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites Fresh is best!
  • 1 teaspoon Cream of Tartar Essential for stability.
  • 1 teaspoon Vanilla Extract Almond extract works beautifully as a twist.
  • 3/4 cup Superfine Sugar Regular sugar can be used, but texture may vary.
  • 1 cup All-Purpose Flour Sift before using for extra lightness.
For the Cream Filling
  • 1 cup Mascarpone Cream cheese is a viable substitute.
  • 1/2 cup Pouring Cream Heavy cream can be used for a richer flavor.
  • 1 cup Raspberry Preserves Fresh raspberries enhance the flavor.
For the Meringue Topping
  • 1/3 cup Water At room temperature for best results.
  • 1 cup Superfine Sugar Essential for a glossy, stiff meringue.

Equipment

  • mixing bowl
  • electric mixer
  • angel food cake pan
  • Rubber Spatula
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Gather ingredients and equipment.
  2. In a bowl, whip 12 egg whites with 1 tsp cream of tartar on high until soft peaks form (2-3 minutes).
  3. Add 1 tsp vanilla extract and 3/4 cup superfine sugar gradually while whipping until glossy and holding stiff peaks.
  4. Sift together 1 cup all-purpose flour and 1/2 cup superfine sugar twice until aerated.
  5. Gently fold dry ingredients into egg whites until just combined.
  6. Transfer batter to an ungreased angel food cake pan. Bake for 30 minutes until golden.
  7. Invert cake to cool for about 1 hour. Remove from the pan and slice into layers.
  8. Combine 1 cup mascarpone, 1/2 cup pouring cream, and remaining tsp vanilla. Whip until stiff peaks form.
  9. Layer cake with raspberry preserves and mascarpone filling. Repeat for second layer.
  10. For meringue, bring 1/3 cup water and 1 cup sugar to a soft boil. Drizzle hot syrup into whipped egg whites while beating.
  11. Spread meringue topping over cake, creating swirls and peaks.
  12. Refrigerate before serving for firmer texture. Enjoy!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 70mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 3mgCalcium: 60mgIron: 1mg

Notes

For best results, ensure all equipment is clean. Avoid overbeating egg whites for texture. Serve with fresh fruits for added flavor.

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