Raspberry Angel Food Cake with Raspberry Swirl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake the cake for 35–40 minutes or until it springs back lightly when touched, indicating it is cooked through.
- Cool Inverted: Once baked, invert the pan and allow the cake to cool completely upside down. This helps maintain its height and prevent collapse.
- 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
