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Homemade Raspberry and Cream Angel Food Cake Recipe

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This Homemade Raspberry and Cream Angel Food Cake is a light, airy dessert combining the delicate sweetness of angel food cake with rich mascarpone cream and fresh raspberry preserves. Perfect for a special occasion or a refined treat, this recipe creates a stunning layered cake with fluffy whipped cream and vibrant raspberry flavor.

Ingredients

Scale

Angel Food Cake

  • 12 egg whites, room temperature
  • 1 tsp cream of tartar
  • 2 tsp vanilla extract, divided
  • 1 1/4 cups superfine sugar, divided
  • 1 cup all-purpose flour

Mascarpone Cream

  • 2 cups mascarpone cheese
  • 1 1/2 cups pouring cream (heavy cream)

Raspberry Layer

  • 1 cup prepared raspberry preserves
  • 1/3 cup water
  • 1/2 tsp cream of tartar
  • 2 cups superfine sugar, divided
  • 150 ml egg whites (about 4 eggs)

Instructions

  1. Prepare the Angel Food Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the 12 egg whites along with 1 tsp cream of tartar until soft peaks form. Gradually add half of the superfine sugar (about 5/8 cup), continuing to beat the mixture until stiff peaks are achieved. Gently fold in the vanilla extract and sifted flour without deflating the mixture.
  2. Bake the Angel Food Cake: Pour the batter into an ungreased tube pan and smooth the top. Bake for about 35 to 40 minutes, or until the top is golden and a cake tester inserted comes out clean. Remove the cake from the oven and invert the pan to cool completely, ensuring the cake retains its height and airiness.
  3. Make the Raspberry Meringue: In a clean bowl, beat the additional 150 ml egg whites with 1/2 tsp cream of tartar until soft peaks form. Slowly add the remaining superfine sugar (about 1 cup), beating until stiff, glossy peaks form. In a small saucepan, combine the raspberry preserves and water and warm gently. Fold the raspberry mixture into the meringue carefully, maintaining the texture.
  4. Whip the Mascarpone Cream: In a separate bowl, whip the pouring cream until it starts to thicken. Add the mascarpone and 1 tsp vanilla extract, then continue whipping until soft peaks form. Keep the cream chilled until assembly.
  5. Assemble the Cake: Carefully slice the cooled angel food cake horizontally into two layers. Spread half of the mascarpone cream on the bottom layer followed by a generous layer of the raspberry meringue. Place the second layer of cake on top and finish by spreading the remaining mascarpone cream evenly over the top and sides. Optionally, decorate with fresh raspberries or a dusting of powdered sugar.
  6. Chill Before Serving: Refrigerate the assembled cake for at least an hour to allow the flavors to meld and the cream to set slightly. Slice with a serrated knife and serve chilled for best texture and flavor.

Notes

  • Room temperature egg whites whip more easily and yield more volume.
  • Use superfine sugar as it dissolves better creating a smoother meringue.
  • Do not grease the angel food cake pan, as the batter needs to cling to the sides to rise properly.
  • Folding ingredients gently preserves the airiness required for the cake’s fluffiness.
  • Chill the cake before serving for best results and easier slicing.
  • If unavailable, mascarpone cheese can be substituted with cream cheese, but mascarpone provides a richer flavor.

Find it online: https://yumfoodusa.com/homemade-raspberry-and-cream-angel-food-cake-recipe/