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Raspberry Angel Food Cake

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F. Lightly spray a silicone bundt or angel food cake pan — avoid heavy greasing so the cake can rise properly.
  2. Sift together cake flour, ½ cup of the caster sugar, and salt three times for an ultra-fine dry mix.
  3. In a large bowl, whisk egg whites with cream of tartar and vanilla on medium speed until frothy.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 35–40 minutes or until golden, set, and springy to the touch.
  8. Immediately invert the cake pan onto a cooling rack and allow to cool completely to preserve height. Once cooled, carefully remove from the pan.
  9. 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.
  10. Pour glaze over the cooled cake and allow it to set for about 15 minutes before serving.
  11. 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

Find it online: https://yumfoodusa.com/raspberry-angel-food-cake/