Raspberry Angel Food Cake with Raspberry Swirl Recipe

Introduction

This Raspberry Angel Food Cake is a light and airy dessert that’s perfect for spring and summer gatherings. The delicate sweetness of angel food cake combined with a fresh raspberry swirl makes it both beautiful and delicious.

Ingredients

• 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

1. Step 1: Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan, as this helps the cake rise properly.
2. Step 2: In a small saucepan, heat the raspberries and 2 to 3 tablespoons of sugar over low heat until the berries soften and the mixture thickens slightly. Mash lightly and set it aside to cool.
3. Step 3: In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup of sugar while continuing to beat until stiff peaks form.
4. Step 4: Gently fold in the vanilla extract, almond extract (if using), and sifted cake flour in batches. Mix until just combined, being careful not to deflate the egg whites.
5. Step 5: Pour half of the batter into the ungreased cake pan. Spoon half of the cooled raspberry mixture over the batter. Repeat with the remaining batter and raspberry mixture. Use a knife or skewer to gently swirl the raspberries through the batter.
6. Step 6: Bake for 35 to 40 minutes, or until the cake springs back lightly when touched.
7. Step 7: Invert the pan and let the cake cool completely before removing it from the pan to maintain its structure.
8. Step 8: Serve the cake topped with whipped cream and fresh raspberries for a beautiful presentation and added freshness.

Tips & Variations

• Use room temperature egg whites to achieve maximum volume and a light texture in the cake.
• If you don’t have an angel food cake pan, use a tube pan with a removable bottom for best results.
• Try swirling in other berries like blueberries or blackberries for a different twist.
• For a hint of citrus, add 1 teaspoon of lemon zest to the batter along with the extracts.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before serving. Add whipped cream and fresh raspberries just before serving to keep them fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work well. Just thaw and drain excess liquid before heating with sugar to avoid making the batter too wet.

Why shouldn’t I grease the angel food cake pan?

Greasing the pan prevents the batter from clinging to the sides, which is essential for the cake to rise properly and maintain its structure. The cake needs to cling to the pan to climb as it bakes.

Raspberry Angel Food Cake with Raspberry Swirl Recipe

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A light and airy Raspberry Angel Food Cake featuring a delicate swirl of fresh raspberries folded into a fluffy angel food base. This cake pairs beautifully with whipped cream and fresh raspberries for a refreshing and elegant dessert.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 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)

For the Raspberry Swirl & Topping:

• 1 cup fresh or frozen raspberries
• 2–3 tbsp sugar
• Whipped cream for serving
• Fresh raspberries for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Make sure not to grease your angel food cake pan, as the cake needs to cling to the sides for proper rising.
2. Prepare Raspberry Mixture: In a small saucepan, combine the raspberries and sugar. Heat gently over low heat until the raspberries soften and the mixture thickens slightly. Mash the berries lightly to release juices, then set aside to cool.
3. Beat Egg Whites: In a large bowl, using an electric mixer, beat the egg whites along with cream of tartar and salt until soft peaks form. Gradually add ¾ cup sugar while continuing to beat until stiff, glossy peaks are achieved.
4. Fold in Flavors and Flour: Gently fold in vanilla extract, almond extract (if using), and sifted cake flour in batches. Carefully combine until just incorporated to maintain the airy texture.
5. Assemble the Cake: Pour half of the batter into the angel food cake pan. Spoon half of the raspberry mixture evenly over the batter. Repeat with the remaining batter and raspberry mixture. Using a knife or skewer, gently swirl the raspberries through the batter to create a marbled effect.
6. Bake: Bake the cake for 35–40 minutes or until it springs back lightly when touched, indicating it is cooked through.
7. Cool Inverted: Once baked, invert the pan and allow the cake to cool completely upside down. This helps maintain its height and prevent collapse.
8. Serve: Remove the cake carefully from the pan. Serve slices with a dollop of whipped cream and garnish with fresh raspberries for a delightful finish.

Notes

• Do not grease the angel food cake pan; it helps the cake to cling and rise properly.
• Ensure egg whites are at room temperature for better volume when beaten.
• The almond extract is optional but adds a lovely complementary flavor to vanilla.
• Swirling the raspberry mixture gently avoids deflating the batter and maintains the cake’s airy texture.
• Inverting the cake during cooling is essential to keep the cake’s height and lightness.
• Fresh or frozen raspberries can be used; if using frozen, thaw before heating.

Keywords: angel food cake, raspberry dessert, light cake, berry swirl cake, whipped cream dessert