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Raspberry Angel Food Cake
Fresh raspberries that are deliciously sweet and tart are baked into a light and airy cake called raspberry angel food cake, which is then covered in a raspberry lemon glaze. Every piece of the moist cake, which is stuffed with delicious berries, is bursting with a variety of flavors.
We have angel food and devil’s food cakes, so why? For being so light that an angel could eat it and still fly, angel food cake earned its name in the 1800s. The Dutch use it as a wedding cake and believe that angels have blessed it.
Devil’s food cake, on the other hand, is moist and black from the cocoa powder and melted chocolate. The notion to it being sinfully delicious is where the term originates.
This delicious dish is ideal for both your cravings for angel food cake and raspberry desserts, regardless of which you prefer. Your entire family will adore this type of dessert due to the mild fruit flavor and fluffy cake made with a dozen egg whites. You can top this homemade angel food cake with our raspberry lemon glaze, your own favorite frosting, or no topping at all. Either way, this cake is delicious.
Try this with our Peaches & Cream Ice Cream
Ingredients
- 12 egg whites (at room temperature*)
- 1¼ cup cake flour (or all-purpose flour*)
- 1¼ cups caster sugar
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- 3 vanilla beans (seeds only*)
- 6 ounces raspberries (minus six)
Lemon Raspberry Glaze:
- 1 cup powdered sugar
- 6 raspberries
- 1 tablespoon lemon juice (more if needed)
Instructions
- Preheat the oven to 350 degrees F.
- Spray a bundt pan (I used a silicone one) with cooking spray VERY, VERY light and set aside.
- Over a large bowl, sift together flour, and ½ cup of sugar and salt. Repeat the sifting process 3 times.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until frothy, then add in the cream of tartar and vanilla bean seeds. Beat at medium-high speed until soft peaks form. Gradually add in the remaining sugar a few tablespoons at a time and beat until incorporated.
- Using a spatula, manually and slowly fold in the flour mixture in three additions by turning over the egg whites consistently until the flour is fully incorporated.
- Spoon half the batter into the prepared pan, evenly distribute the raspberries, and top with the remaining batter, level off the top with a spatula.
- Bake the cake for 35 to 40 minutes, or until golden on top and spongy. Remove the cake from the oven, let it stand for 5 minutes then invert the cake on a cooling rack and allow it to cool completely.
Lemon Raspberry Glaze:
- In a small bowl combine all the ingredients and mix until well combines, the mixture must be glossy with no lumps, with a thick consistency, but still pourable. If the mixture is too thin add 1 teaspoon of lemon juice. Pour the mixture over the cooled cake and let it stand for 15 minutes for it to settle.
- Serve and enjoy!
