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Raspberry Angel Food Cake

A light, airy sponge cake infused with bright raspberry flavor.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 160

Ingredients
  

Cake Batter
  • 1 cup cake flour sifted
  • 1 cup granulated sugar divided
  • 12 egg whites room temperature
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1.5 tsp vanilla extract
  • 0.5 tsp almond extract optional
  • 0.75 cup freeze-dried raspberries crushed

Equipment

  • Mixing bowls
  • Tube pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Do not grease tube pan.
  2. Sift flour and half the sugar together three times.
  3. Beat egg whites until foamy, then add cream of tartar and salt.
  4. Gradually add remaining sugar and beat until stiff glossy peaks form.
  5. Fold in extracts gently.
  6. Fold in flour mixture in batches without deflating batter.
  7. Fold in crushed raspberries.
  8. Transfer batter to tube pan and smooth top.
  9. Bake 40 minutes until top springs back.
  10. Invert pan and cool completely before removing cake.

Notes

For best texture use superfine sugar and fold ingredients gently to preserve air.