Raspberry Angel Food Cake

Raspberry Angel Food Cake Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Raspberry Angel Food Cake is a light and fluffy dessert that is perfect for any occasion. The combination of sweet raspberries and airy angel food cake creates a delicious treat that is sure to impress your guests.

History

Angel food cake is believed to have originated in the United States in the 19th century. It is a type of sponge cake that is made with egg whites, sugar, and flour. The addition of raspberries to the cake adds a burst of flavor and a pop of color.

Ingredients

10 egg whites
1.25 tsp cream of tartar
1 tsp vanilla extract
0.5 tsp almond extract
0.5 cup sugar
1 cup cake flour
2 cups fresh raspberries

How to prepare

In a mixing bowl, beat the egg whites until frothy. Then, beat in the cream of tartar until soft peaks form.
Add the extracts to the mixture.
Gradually beat in the sugar until stiff, while scraping the bowl occasionally.
Sift the flour over the beaten whites and sprinkle with berries.
Gently fold the flour and raspberries into the batter until well mixed.
Pour the batter into an ungreased 10-inch tube pan.
Bake at 325°F (163°C) for 40-45 minutes or until lightly browned and the entire top appears dry.
Immediately invert the cake pan and let it cool completely, about 1 hour.

Variations

Try adding lemon zest or juice to the batter for a citrusy twist on this classic dessert. You can also substitute other berries, such as blueberries or strawberries, for the raspberries.

Cooking Tips & Tricks

Be sure to use a clean, dry bowl when beating the egg whites to ensure they reach stiff peaks.

- Folding in the flour and raspberries gently will help maintain the light and airy texture of the cake.

- Inverting the cake pan immediately after baking helps prevent the cake from collapsing as it cools.

Serving Suggestions

Serve Raspberry Angel Food Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat.

Cooking Techniques

The key to making a successful angel food cake is to beat the egg whites until stiff peaks form and to fold in the flour gently to maintain the cake's light texture.

Ingredient Substitutions

If you don't have cake flour on hand, you can make your own by combining all-purpose flour with cornstarch. For this recipe, use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch.

Make Ahead Tips

Raspberry Angel Food Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. It is best served fresh, but leftovers can be enjoyed for a few days.

Presentation Ideas

Top the cake with additional fresh raspberries or a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

This dessert pairs well with a glass of sparkling wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container at room temperature. To reheat, place a slice of cake in the microwave for a few seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Raspberry Angel Food Cake contains approximately 150 calories.

Carbohydrates

Each serving of Raspberry Angel Food Cake contains approximately 30 grams of carbohydrates.

Fats

This dessert is low in fat, with only about 1 gram of fat per serving.

Proteins

Angel food cake is a good source of protein, with each serving containing around 3 grams.

Vitamins and minerals

Raspberries are rich in vitamin C and fiber, adding a nutritional boost to this dessert.

Alergens

This recipe contains eggs and wheat, which may be allergens for some individuals.

Summary

Raspberry Angel Food Cake is a light and airy dessert that is low in fat and calories. It is a good source of carbohydrates and protein, with the added nutritional benefits of raspberries.

Summary

Raspberry Angel Food Cake is a delicious and light dessert that is perfect for any occasion. With its fluffy texture and burst of raspberry flavor, this cake is sure to be a hit with your family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Raspberry Angel Food Cake. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. Martha was known for her delicious baked goods, and I always looked forward to trying out her latest creations.

As I entered her kitchen that day, a sweet aroma wafted through the air, making my mouth water in anticipation. Martha greeted me with a warm smile and a twinkle in her eye. "I have a special treat for you today, my dear," she said as she handed me a piece of her Raspberry Angel Food Cake.

I took a bite and was immediately transported to dessert heaven. The light and fluffy angel food cake, paired with the tartness of the raspberries, was a match made in culinary heaven. I couldn't believe how delicious it was, and I begged Martha to share her recipe with me.

Martha chuckled and nodded, pulling out a worn, stained recipe card from her recipe box. "This recipe has been in my family for generations," she said as she handed it to me. "I learned it from my grandmother, who learned it from hers. It's a true family heirloom."

I carefully copied down the recipe, making sure to note all of Martha's special tips and tricks. She emphasized the importance of using fresh raspberries and whipping the egg whites until they were stiff peaks. I thanked Martha profusely and promised to carry on the tradition of making this delectable dessert.

When I returned home, I couldn't wait to try out the recipe for myself. I gathered all the ingredients and set to work in my own kitchen, channeling Martha's expertise and passion for baking. As the cake baked in the oven, the sweet scent of raspberries filled the air, bringing back memories of that sunny day in Martha's kitchen.

When the cake was finally done, I couldn't wait to taste it. I sliced a piece and took a bite, closing my eyes as the flavors danced on my tongue. It was just as delicious as Martha's version, and I knew that I had stumbled upon a new family favorite.

From that day on, Raspberry Angel Food Cake became a staple in my dessert repertoire. I made it for family gatherings, potlucks, and special occasions, delighting everyone who tasted it. Each time I baked the cake, I thought of Martha and our special bond over baking and recipes.

Years passed, and I continued to make Raspberry Angel Food Cake for my loved ones. It became a symbol of love and tradition in our family, a recipe that would be passed down for generations to come. I always made sure to share Martha's story and the origins of the recipe, ensuring that her legacy lived on through each delicious bite.

As I sit here now, reflecting on the memories of that fateful day in Martha's kitchen, I can't help but smile. That recipe for Raspberry Angel Food Cake has brought so much joy and sweetness into my life, connecting me to my past and the cherished moments shared with loved ones.

And so, I will continue to bake this cake with love and care, honoring Martha's legacy and the tradition of passing down recipes through the generations. For in each slice of Raspberry Angel Food Cake, there is a story of friendship, love, and the simple pleasure of sharing a delicious dessert with those we hold dear.