Angel Food Cake with Raspberry Cream

🧾 Ingredients

🔸 For the Angel Food Cake:

  • 1 cup (120g) cake flour (or sifted all-purpose flour)
  • 1 ½ cups (300g) granulated sugar, divided
  • 12 large egg whites (room temperature)
  • 1 ½ tsp cream of tartar
  • ¼ tsp salt
  • 1 ½ tsp vanilla extract
  • ½ tsp almond extract (optional)

🔸 For the Raspberry Cream:

  • 1 cup (240ml) heavy whipping cream (or lactose-free equivalent)
  • 2–3 tbsp powdered sugar (adjust to taste)
  • ½ tsp vanilla extract
  • ¾ cup (100g) fresh raspberries (plus extra for garnish)
  • Optional: a few drops of lemon juice to brighten

👩‍🍳 Instructions

1. Make the Angel Food Cake:

  1. Preheat oven to 350°F (175°C). Do NOT grease your tube pan — it needs to climb the sides.
  2. Sift flour with ½ cup sugar. Repeat sifting 2–3 times to aerate.
  3. Beat egg whites with cream of tartar and salt on medium speed until foamy.
  4. Gradually add remaining 1 cup sugar while beating. Increase to high and beat until stiff, glossy peaks form.
  5. Gently fold in vanilla and almond extract.
  6. Sift flour/sugar mixture over the egg whites in 3 additions, folding gently each time until fully combined.
  7. Spoon batter into ungreased 10-inch tube pan. Smooth the top and run a knife through to release air bubbles.
  8. Bake for 35–40 minutes, until golden and springy.
  9. Invert the pan immediately and cool completely upside-down (on a bottle or rack).
  10. Once cooled, loosen edges with a knife and remove from pan.

2. Make the Raspberry Cream:

  1. In a chilled bowl, beat heavy cream with powdered sugar and vanilla to soft peaks.
  2. Gently mash raspberries with a fork or puree them. Fold into the whipped cream until just swirled or fully mixed, depending on your preference.
  3. Chill until ready to use.

3. Assemble & Serve:

  • Slice cake with a serrated knife.
  • Serve topped with a dollop of raspberry cream and extra raspberries.
  • Or cut the cake into 2 layers and fill with raspberry cream for a more dramatic presentation.
  • Dust with powdered sugar for a final flourish.

🍓 Optional Additions:

  • Add lemon zest to the batter for citrus brightness
  • Use raspberry jam as a swirl in the whipped cream or layer between slices
  • Garnish with mint leaves or edible flowers

🧊 Storage:

  • Store cake covered at room temperature for 2–3 days.
  • Raspberry cream should be stored in the fridge and used the same day if possible.

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