Description
Light and airy angel food cake with homemade raspberry sauce and fluffy whipped cream. A classic dessert perfect for any occasion!
Ingredients
Scale
- 1 cup cake flour, sifted
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 12 ounces fresh raspberries (or frozen, thawed)
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (if using cornstarch)
- 2 cups heavy cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh raspberries
- Mint sprigs
- Powdered sugar (for dusting)
Instructions
- In a medium bowl, sift together the cake flour and ¾ cup of the granulated sugar. Sift it at least twice, or even three times, to get the best results.
- In a large, clean, and grease-free bowl, add the egg whites. Use an electric mixer to beat the egg whites on medium speed until foamy.
- Add the cream of tartar and salt to the foamy egg whites. Continue beating on medium speed until soft peaks form.
- Gradually add the remaining ¾ cup of granulated sugar, about 1 tablespoon at a time, while continuing to beat on medium-high speed. Beat until stiff, glossy peaks form.
- Gently fold in the vanilla extract and almond extract (if using).
- Gradually sprinkle the sifted flour and sugar mixture over the egg whites, about ¼ cup at a time. Gently fold it in using a rubber spatula until just combined; a few streaks of flour are okay.
- Pour the batter into an ungreased angel food cake pan (tube pan). Do not grease the pan!
- Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Immediately invert the pan onto a wire rack. Let the cake cool completely upside down in the pan for at least 1-2 hours.
- Once the cake is completely cool, use a thin knife or offset spatula to loosen the edges of the cake from the pan. Gently push the cake out of the pan.
- In a medium saucepan, combine the raspberries, sugar, and lemon juice.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Reduce the heat to low and simmer for 10-15 minutes, or until the raspberries have broken down and the sauce has thickened slightly. If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl to create a slurry. Add the slurry to the saucepan and simmer for another 1-2 minutes, or until the sauce has thickened to your desired consistency.
- For a smoother sauce, you can strain it through a fine-mesh sieve to remove the seeds.
- Remove the saucepan from the heat and let the raspberry sauce cool completely.
- Place the bowl and beaters of your electric mixer in the freezer for 15-20 minutes before making the whipped cream.
- In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Beat on medium speed until stiff peaks form.
- Use a serrated knife to slice the angel food cake into individual servings.
- Spoon a generous amount of the raspberry sauce over each slice of cake.
- Top with a dollop of whipped cream.
- Garnish with fresh raspberries, mint sprigs, and a dusting of powdered sugar, if desired.
- Serve immediately and enjoy your delicious Raspberry Angel Food Cake!
Notes
- Sifting the flour multiple times is crucial for a light and airy angel food cake.
- Make sure there are no traces of yolk in the egg whites, as this will prevent them from whipping properly.
- Do not grease the angel food cake pan! The cake needs to cling to the sides of the pan to rise properly.
- Cool the cake upside down to prevent it from collapsing.
- The raspberry sauce will thicken further as it cools.
- Chill the bowl and beaters for the whipped cream to help it whip up faster and hold its shape better.
- This cake is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days. The raspberry sauce can be stored separately in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes