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