Raspberry Angel Food Cake (Print Version)
# Ingredients:
→ Cake
01 -
170 grams fresh raspberries (save 6 for making the glaze)
02 -
Seeds scraped from 3 vanilla beans
03 -
1 teaspoon cream of tartar powder
04 -
0.25 teaspoon salt (fine grain)
05 -
250 grams caster sugar, keep half separate
06 -
155 grams cake flour or all-purpose flour
07 -
12 large egg whites, let them warm up to room temp
→ Lemon Raspberry Glaze
08 -
6 raspberries, gently squished
09 -
120 grams powdered sugar
10 -
1 tablespoon fresh lemon juice, add extra if needed
# Instructions:
01 -
Flip on your oven and heat it to 175°C. Lightly mist a silicone bundt pan with nonstick spray, then place it aside.
02 -
Pour flour, 125 grams sugar, and salt into a big bowl, then sift it all together. Do this sifting three times for really fluffy flour.
03 -
Pop your egg whites into your mixer bowl and whip on medium. When it looks bubbly, toss in the cream of tartar and vanilla. Turn up the speed and keep it going until you see soft peaks.
04 -
Start adding the last 125 grams sugar in small bits. Keep whipping as you go until it all looks smooth, thick, and glossy—peaks should stay put.
05 -
Gently fold the airy flour blend into your meringue mix in three goes. Use your spatula to scoop under and around, being careful not to squish all the air out.
06 -
Drop in half the batter, sprinkle the berries evenly, then spoon the rest of the batter on top. Smooth it out so it bakes up nice.
07 -
Bake for 35 to 40 minutes. It’s done when you tap the top and it springs back and looks golden.
08 -
Once baked, set the pan down and give it 5 minutes to rest. Flip it out onto a wire rack, then just let it cool completely.
09 -
Use a little bowl to mix powdered sugar, squashed berries, and lemon juice. Stir until it’s smooth and shiny. Add a bit more juice if you want it thinner.
10 -
Drizzle the glaze all over the cooled cake. Let it sit for about 15 minutes so the glaze sets up before you dig in.
11 -
Use a serrated knife to slice cleanly. Serve and enjoy your treat.
# Notes:
01 -
Whip your egg whites after they’ve warmed up so they fluff up better and give you a super soft result.
02 -
Grab frozen berries? Toss them in a pinch of flour first so they don’t all sink or clump together in the batter.
03 -
A silicone bundt pan makes it easy to pop the cake out without sticking.
04 -
Pat raspberries dry before mixing in—that way the cake won’t turn soggy from extra juice.
05 -
If you want a super smooth glaze, just blend the berries and strain through a mesh before mixing with the lemon and sugar.