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This fluffy angel food delight brings together airy cake and plump raspberries, all topped off with a zingy citrus glaze. It puffs up tall in the oven and comes out tender every time. Awesome for parties or treating yourself on any bright day—taste-wise, it hits special without feeling heavy.
I can’t show up at family birthdays or summer hangouts without this one. When I brought it to a book club, nobody left without seconds—plus requests for how I pulled it off.
Lively Ingredients
- Room temp egg whites: these make everything rise and get that soft sponge feel. Let 'em sit for at least sixty minutes first
- Cake or all-purpose flour: gives a gentle crumb. Try unbleached cake flour for smoother texture
- Caster sugar: blends in fast with eggs, making it glossy. Buzz regular sugar in your blender if you don't have caster
- Sea salt: pops the sweetness so it doesn't taste flat. Fine grains work best here
- Cream of tartar: helps your egg whites stay billowy. Just double-check yours isn’t clumpy
- Fresh vanilla bean seeds: brings out rich scent. Go for plump pods for strong flavor
- Juicy raspberries: bring a fresh zap of tart color. Grab berries that are dry and firm, not mushy or damp
- Powdered sugar: gives the glaze its velvet touch. Run through a sifter if it's lumpy
- Lemon juice: perks up the glaze and boosts berry flavor. Squeeze lemons fresh for this
Step-by-Step Guide
- Glaze and Finish:
- Pour your glaze all over the cooled cake, then let it sit out for 15 minutes before you slice into it
- Cool that Cake:
- Let your cake cool off fully while it's upside down. This helps it stay lofty
- Baking Time:
- Bake at 350 until it turns golden and bounces back when touched—usually 35 to 40 minutes. Let it rest for about 5 minutes, then flip it onto a rack
- Add Batter & Berries:
- Send half the batter into your greased pan, scatter most of the berries across, save some for later, then spoon in the rest and smooth out the surface
- Fold in Dry Mix:
- Using a spatula, gently add the flour blend to the egg whites in three rounds. Work in slow circles, just until you don’t see any streaks
- Add Sugar Slowly:
- While the mixer is running, shake in more sugar, just a little at a time. Keep mixing until it gets glossy and thick with sturdy peaks
- Whip Egg Whites:
- Throw egg whites (already at room temp) into the mixer bowl. Whisk on medium for a bit till they're foamy, sprinkle in the cream of tartar and vanilla, then kick up the speed. Stop when soft peaks start showing
- Sift Dry Stuff:
- Sift salt, flour, and caster sugar into a big bowl together. Do this three times so everything stays super fine and fluffy
- Prep Your Pan:
- Coat your bundt or tube pan with the lightest hit of spray and set it aside. A silicone pan pops it out with barely any fuss
- Whip Up the Glaze:
- Mash up leftover raspberries and stir them into powdered sugar and lemon juice till you get a thick—but pourable—mixture
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Vanilla seeds are my jam. They stick around with an amazing scent and really make it feel like bakery magic at home. We made this for my kid’s big day once, and now she always asks for lots of raspberry glaze too.
Storage Tricks
- If you’ve got leftovers, keep them tightly wrapped on the counter for two days
- Need it to last? Freeze cut slices—wrap 'em up snug. Let them warm to room temp so they’re soft again
- Already glazed? Let it air out at least 20 minutes before wrapping or freezing so it won’t turn sticky
Swaps for Ingredients
- No vanilla seeds? Try a teaspoon of real vanilla extract
- No fresh berries? Use frozen ones dusted with flour—don’t bother thawing
- Gluten allergy? Swap in a gluten-free flour blend, just make sure to sift extra
Serving Ideas
- Garnish slices with more fresh raspberries on top
- Add a cloud of soft whipped cream or a splash more lemon juice
- Makes a gorgeous brunch showpiece or goes great with afternoon tea
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Background and Tradition
Angel food cake took off in America ‘cause it’s simple but tasty. It’s usually made in spring or summer, and goes best with fresh fruit—especially tangy raspberries. Home bakers for years have said the real secret is getting those egg whites just right.
Frequently Asked Questions
- → What stops the berries from dropping to the bottom?
Give raspberries a quick toss in some flour before mixing them in. That helps them stay right where you want—spread through the batter.
- → Why does it matter if egg whites aren't cold?
Warmer egg whites whip up faster and bigger, which makes your cake really fluffy.
- → Got tips for picking a pan?
Grab a silicone bundt pan if you can. Cakes pop out easily and keep their shape.
- → Can I swap in frozen raspberries?
Frozen works fine, just thaw and dry them well. Dusting them with flour helps keep extra water and sinking away.
- → Any tricks to get the glaze super smooth?
Smooth out raspberries in a blender, strain out all the seeds, then mix with powdered sugar and lemon juice for a clean, glossy finish.
- → How do I cut it without making a mess?
Just grab a serrated knife and use gentle saw motions. This helps keep the fluffy cake nice and neat.