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–+ servings
Raspberry Angel Food Cake

Heavenly Raspberry Angel Food Cake for Guilt-Free Indulgence

A light, fluffy Raspberry Angel Food Cake that provides a guilt-free dessert experience without sacrificing flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup egg whites pasteurized preferred
  • 1 cup granulated sugar or coconut sugar for lower-GI
  • 1 cup cake flour can substitute with gluten-free blend
  • 1 cup raspberries fresh or frozen
For Dusting and Topping
  • 1 cup powdered sugar optional for garnish
  • 1 cup whipped cream for serving, optional

Equipment

  • Electric mixer
  • angel food cake pan
  • Mixing Bowl
  • Sifter
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and ensure your angel food cake pan is clean and dry.
  2. Beat egg whites on medium speed until soft peaks form, then gradually add granulated sugar until stiff peaks form.
  3. Sift cake flour over the egg mixture and gently fold it in using a spatula.
  4. Gently fold in the raspberries, being careful not to break them.
  5. Pour the batter into the ungreased cake pan, smoothing the top for an even surface.
  6. Bake for approximately 30-35 minutes until golden brown and springs back when touched.
  7. Invert the pan onto a cooling rack and allow to cool completely.
  8. Run a knife around the edges, remove from the pan, dust with powdered sugar, and serve.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 22gProtein: 3gSodium: 10mgPotassium: 50mgFiber: 1gSugar: 10gVitamin C: 15mgCalcium: 1mgIron: 2mg

Notes

For best results, ensure egg whites are at room temperature and no yolks mix with them.

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