Description
Creating this raspberry angel food cake requires just a handful of simple ingredients, but their quality matters tremendously. Start with egg whites—you’ll need quite a few, so I recommend separating eggs when they’re cold, then letting the whites come to room temperature before whipping. Room temperature whites whip to greater volume and create a more stable foam. Additionally, make sure no trace of yolk contaminates the whites, as even a tiny bit of fat will prevent them from whipping properly.
Ingredients
Ingredient List for Raspberry Angel Food Cake
For the cake:
- 12 large egg whites (about 1½ cups), room temperature
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1½ cups superfine sugar, divided
- 1 cup cake flour
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 1½ cups fresh raspberries, plus more for serving
- 2 tablespoons powdered sugar for dusting
For serving:
- 2 cups fresh raspberries
- 1 cup heavy cream, whipped
- 2 tablespoons powdered sugar
- Fresh mint leaves for garnish
Instructions
Making this raspberry angel food cake requires attention to detail, but the process is straightforward once you understand the technique. Begin by positioning your oven rack in the lower third of the oven and preheating to 325°F. This lower position prevents the top from browning too quickly. Importantly, do not grease your tube pan—the batter needs to cling to the sides as it rises, and any grease will cause it to collapse.
Sift together the cake flour and ¾ cup of the sugar three times. This step might seem fussy, but it aerates the flour and ensures there are no lumps that could deflate your egg whites. Set this mixture aside while you prepare the egg whites. In a large, spotlessly clean bowl, beat the egg whites with an electric mixer on medium speed until they become foamy. Add the cream of tartar and salt, then continue beating.
Gradually increase the speed to medium-high and add the remaining ¾ cup sugar one tablespoon at a time. This gradual addition allows the sugar to dissolve completely, creating a stable meringue. Continue beating until stiff, glossy peaks form—when you lift the beaters, the peaks should stand straight up without drooping. This takes about 5-7 minutes total, so be patient.
Now comes the crucial folding stage that makes or breaks this raspberry angel food cake. Gently fold in the vanilla and almond extracts. Then, sift about one-quarter of the flour mixture over the beaten whites. Using a large rubber spatula, fold it in with broad, sweeping motions, cutting down through the center, sweeping across the bottom, and bringing the spatula up along the side. Rotate the bowl slightly after each fold.
Continue adding the flour mixture in three more additions, folding gently but thoroughly after each. The key is working quickly yet carefully—you want to incorporate the flour without deflating the whites. When just a few flour streaks remain, gently fold in the raspberries. Some will break and create pink swirls through the batter, which looks lovely in the finished cake.
Pour the batter into an ungreased 10-inch tube pan, spreading it evenly. Run a knife through the batter in a swirling motion to eliminate any large air pockets. Bake for 45-50 minutes until the top is golden brown and springs back when lightly touched. The cake should also pull away slightly from the pan sides.
Here’s where many bakers make a crucial mistake with their raspberry angel food cake—they try to cool it right-side up. Angel food cake must cool completely upside down to maintain its height and texture. If cooled normally, gravity causes the delicate structure to collapse into a dense, rubbery mess.
Most tube pans have little feet on the rim specifically for this purpose. Simply invert the pan onto these feet and let the cake hang upside down for at least an hour, or until completely cool. If your pan doesn’t have feet, invert it over a wine bottle inserted through the tube opening. This allows air to circulate around the cake while supporting its weight.
During cooling, the cake sets and the structure firms up. You’ll notice it shrinks slightly from the pan sides—this is normal and makes removal easier. Once completely cool, run a thin knife or offset spatula around the outer edge and inner tube, pressing against the pan to avoid tearing the cake. Gently pull the tube section out, then run the knife along the bottom and carefully invert onto a serving plate.
The beauty of this raspberry angel food cake lies in its versatility. For a simple presentation, dust the top generously with powdered sugar and arrange fresh raspberries in the center hole. The white-on-white with pops of red creates an elegant, minimalist look perfect for brunch. Alternatively, surround the base with more berries and fresh mint leaves for a garden-party aesthetic.
My favorite way to serve this raspberry angel food cake is with homemade raspberry sauce. Simply blend fresh raspberries with a bit of sugar and lemon juice, then strain to remove seeds. Drizzle this vibrant sauce over individual slices along with a dollop of vanilla whipped cream. The combination of textures—fluffy cake, smooth sauce, and creamy topping—creates a complete dessert experience.
For special occasions, try a berry medley approach. Combine raspberries with sliced strawberries, blueberries, and blackberries. Macerate them with a tablespoon of sugar and a splash of vanilla for 15 minutes, then spoon over cake slices. The mixed berries release their juices, creating a natural sauce that soaks into the cake beautifully.
You can also transform this raspberry angel food cake into individual desserts by cutting it into cubes and layering them in glasses with whipped cream and berries. This trifle-style presentation looks impressive and makes portion control easier at large gatherings.
While this raspberry angel food cake is perfect as written, it welcomes creative variations. Swap raspberries for sliced strawberries, blueberries, or even diced peaches during their respective seasons. Each fruit brings its own personality to the cake—strawberries add sweetness, blueberries provide an earthy note, and peaches contribute aromatic flavor.
For a citrus twist on your raspberry angel food cake, add two teaspoons of lemon or orange zest to the batter along with the extracts. The bright citrus notes enhance the raspberries beautifully. You could also replace the almond extract with lemon extract for a more pronounced citrus flavor.
If you want a chocolate version, substitute three tablespoons of cocoa powder for an equal amount of cake flour. Sift it with the flour mixture for even distribution. Chocolate raspberry angel food cake creates a sophisticated dessert perfect for dinner parties. The cocoa adds richness without weighing down the delicate texture.
For a tropical variation, use diced mango or passion fruit pulp instead of raspberries, and add coconut extract in place of almond. This transforms the cake into a completely different dessert that works wonderfully for summer celebrations.