A light, cloud-like angel food cake studded with fresh raspberries and topped with a glossy lemon-raspberry glaze — this dessert is as beautiful as it is delicious. With its delicate texture, tangy fruit notes, and elegant appearance, it’s a perfect choice for spring or summer gatherings.
Why You’ll Love This Recipe
This Raspberry Angel Food Cake brings together the airy sweetness of a classic angel cake with bursts of tart raspberry and a vibrant citrus glaze. It’s naturally low in fat, easy to adapt, and makes a stunning centerpiece for any dessert table. Whether you’re hosting a brunch, bridal shower, or weekend celebration, this cake is sure to impress.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- egg whites, room temperature
- cake flour (or sifted all-purpose flour)
- caster (superfine) sugar
- fine salt
- cream of tartar
- vanilla beans (or vanilla extract)
- fresh raspberries
Lemon-Raspberry Glaze:
- powdered sugar
- fresh raspberries (for crushing)
- lemon juice
directions
- Preheat oven to 350°F. Lightly spray a silicone bundt pan or very lightly grease a metal angel food cake pan. Avoid heavy greasing, as the batter needs to grip the pan sides to rise properly.
- Sift together the flour, ½ cup of the sugar, and salt three times for an ultra-fine, airy dry mix.
- In a large mixing bowl, whisk the egg whites with cream of tartar and vanilla seeds (or extract) on medium speed until frothy. Gradually add the remaining sugar a few tablespoons at a time, increasing the speed until stiff, glossy peaks form. Avoid overbeating.
- Gently fold the sifted dry mixture into the egg whites in three additions using a spatula and a light, lifting motion to maintain volume.
- Spoon half of the batter into the prepared pan. Scatter the raspberries gently over the surface, then add the remaining batter and smooth the top.
- Bake for 35–40 minutes or until the top is golden and the cake springs back when lightly pressed.
- Invert the pan immediately onto a wire rack and allow to cool completely before removing from the pan. This helps the cake maintain its height and structure.
- For the glaze, whisk the powdered sugar with gently crushed raspberries and lemon juice until smooth and pourable. Adjust the consistency with additional lemon juice, ½ teaspoon at a time if needed.
- Pour the glaze over the cooled cake and allow it to set for about 15 minutes before serving. Garnish with reserved whole raspberries.
Servings and timing
Servings: 12 slices
Prep time: 25 minutes
Bake time: 35–40 minutes
Cooling and glaze setting time: 1 hour
Total time: Approximately 1 hour 40 minutes
Variations
- Berry mix: Substitute or combine the raspberries with blueberries or blackberries for a mixed berry version.
- Coconut vanilla glaze: Replace lemon juice with coconut milk in the glaze for a tropical variation.
- Lemon zest boost: Add 1 teaspoon of lemon zest to the batter for an extra citrusy note.
- Chocolate drizzle: Replace the fruit glaze with a light drizzle of white or dark chocolate for a different finish.
- Mini cakes: Use the batter to make individual angel food cupcakes (adjust baking time to 18–22 minutes).
storage/reheating
Store the cake loosely covered at room temperature for up to 1 day. For longer storage, refrigerate it in an airtight container for up to 3 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture. Avoid reheating, as it may dry out the delicate crumb.
FAQs
Can I use frozen raspberries in this recipe?
Fresh raspberries are recommended for their firm texture. Frozen berries may release too much moisture and compromise the cake structure.
What’s the purpose of inverting the cake while cooling?
Inverting helps prevent the cake from collapsing as it cools. It allows gravity to maintain its height and airy structure.
Can I use regular granulated sugar instead of caster sugar?
Yes, but caster sugar dissolves more easily, giving a finer texture. If using granulated, pulse it briefly in a food processor to approximate caster sugar.
Can I make this cake without a bundt or angel food pan?
A tube pan with a removable bottom works best. Avoid nonstick pans, as the cake needs to cling to the sides during baking.
Why is it important not to grease the pan heavily?
Over-greasing prevents the batter from climbing the pan walls, which can cause the cake to collapse or bake unevenly.
Can I substitute whole eggs for egg whites?
No. Angel food cake relies entirely on whipped egg whites for its structure and lightness. Whole eggs would change the texture completely.
How do I know when stiff peaks are reached?
The egg white peaks should stand upright without drooping when the whisk is lifted. The mixture should look glossy and smooth.
Can I make the glaze ahead of time?
It’s best prepared fresh, but you can make it a few hours ahead and store it covered in the refrigerator. Whisk again before pouring.
Can I omit the glaze?
Yes. The cake is still flavorful without the glaze, or you can dust it with powdered sugar instead for a simpler finish.
How should I serve this cake?
Slice with a serrated knife and serve plain, with extra fresh berries, or with a dollop of whipped cream if desired.
Conclusion
Raspberry Angel Food Cake is a light and elegant dessert that highlights the natural beauty and flavor of fresh berries. With its airy crumb, subtle vanilla notes, and tangy lemon-raspberry glaze, it’s an ideal choice for spring and summer occasions. Whether served at a brunch, shower, or evening celebration, this cake brings charm and freshness to the table with minimal effort and maximum appeal.
Raspberry Angel Food Cake
A light, cloud-like angel food cake studded with fresh raspberries and finished with a glossy lemon-raspberry glaze — delicate, airy, and perfect for spring or summer dessert.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 bundt/angel food cake (12 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 large egg whites, room temperature
- 1¼ cups cake flour (or all-purpose, sifted)
- 1¼ cups caster (superfine) sugar, divided
- ¼ tsp fine salt
- 1 tsp cream of tartar
- Seeds from 3 vanilla beans (or 1½ tsp vanilla extract)
- 6 oz fresh raspberries (reserve 6 for top/garnish)
- Lemon-Raspberry Glaze:
- 1 cup powdered sugar
- 6 raspberries, gently crushed
- 1 tbsp lemon juice (add more if needed for consistency)
Instructions
- Preheat oven to 350°F. Lightly spray a silicone bundt or angel food cake pan — avoid heavy greasing so the cake can rise properly.
- Sift together cake flour, ½ cup of the caster sugar, and salt three times for an ultra-fine dry mix.
- In a large bowl, whisk egg whites with cream of tartar and vanilla on medium speed until frothy.
- Increase speed to high and gradually add the remaining ¾ cup of sugar a few tablespoons at a time, beating until stiff glossy peaks form. Do not overbeat.
- Using a spatula, gently fold the sifted dry ingredients into the egg white mixture in three additions, using a lifting and folding motion to maintain the airiness.
- Spoon half of the batter into the prepared pan. Scatter fresh raspberries gently and evenly over the batter, then top with the remaining batter and smooth the surface.
- Bake for 35–40 minutes or until golden, set, and springy to the touch.
- Immediately invert the cake pan onto a cooling rack and allow to cool completely to preserve height. Once cooled, carefully remove from the pan.
- For the glaze, whisk together powdered sugar, crushed raspberries, and lemon juice until smooth and glossy. Add more lemon juice ½ tsp at a time if needed for consistency.
- Pour glaze over the cooled cake and allow it to set for about 15 minutes before serving.
- Garnish with the reserved whole raspberries on top before serving.
Notes
- Do not over-grease the pan — the batter needs to cling to the sides to rise properly.
- Sifting the dry ingredients multiple times ensures a light crumb.
- Use room temperature egg whites for maximum volume.
- To store, keep loosely covered at room temperature for 1 day or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 23g
- Sodium: 55mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg