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Raspberry Angel Food Cake

Light, fluffy homemade angel food cake with elegant raspberry swirl, topped with whipped cream and fresh berries.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup cake flour
  • 1.5 cups granulated sugar divided
  • 0.25 tsp salt
  • 12 large egg whites room temperature
  • 1.5 tsp cream of tartar
  • 2 tsp pure vanilla extract
  • 0.5 tsp almond extract optional
Raspberry Swirl
  • 2 cups fresh or frozen raspberries
  • 0.25 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water
Whipped Cream Topping
  • 1.5 cups heavy whipping cream cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Tube pan (10-inch)
  • Stand mixer or hand mixer
  • Fine sieve

Method
 

  1. Preheat oven to 325°F (165°C). Prepare ungreased 10-inch tube pan.
  2. Cook raspberries, sugar, and lemon juice; thicken with slurry, strain, and cool puree.
  3. Sift flour, 3/4 cup sugar, and salt three times.
  4. Beat egg whites with cream of tartar to foamy, gradually add remaining sugar to stiff peaks; add extracts.
  5. Fold in flour mixture gently in additions.
  6. Layer batter and puree in pan, swirling lightly.
  7. Bake 45-55 minutes; invert to cool completely.
  8. Release cake, whip cream topping, and garnish with berries.

Notes

Do not grease pan; invert immediately after baking for best height. Strain puree for seedless option.