Description
This Raspberry Angel Food Cake is a light, airy dessert that melts in your mouth with every bite. Made with fluffy whipped egg whites and folded with fresh raspberries, it offers a perfect balance of sweetness and tangy berry flavor. Finished with a refreshing lemon raspberry glaze, this low-fat treat is ideal for spring gatherings, celebrations, or a guilt-free indulgence.
Ingredients
Scale
For the Cake:
- 12 egg whites, room temperature
- 1¼ cups cake flour (or all-purpose flour)
- 1¼ cups caster sugar
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- Seeds from 3 vanilla beans
- 6 ounces fresh raspberries
For the Lemon Raspberry Glaze:
- 1 cup powdered sugar
- 6 raspberries, crushed
- 1 tablespoon lemon juice (adjust as needed)
Instructions
- Preheat Oven
Preheat oven to 350°F (175°C). Do NOT grease your tube pan. - Whip Egg Whites
In a large bowl, beat egg whites with salt and cream of tartar until soft peaks form. - Add Sugar Gradually
Slowly add caster sugar while beating until stiff, glossy peaks form. - Fold in Dry Ingredients
Gently sift and fold in flour and vanilla seeds using a spatula. Avoid overmixing. - Add Raspberries
Carefully fold in raspberries without crushing them too much. - Bake
Pour batter into a tube pan and smooth the top.
Bake for 30–35 minutes until golden and springy. - Cool Upside Down
Invert the pan immediately and let cool completely to prevent collapsing. - Prepare Glaze
Mix powdered sugar, crushed raspberries, and lemon juice until smooth. - Finish & Serve
Drizzle glaze over cooled cake. Slice and serve!
Notes
- Preheat Oven
Preheat oven to 350°F (175°C). Do NOT grease your tube pan. - Whip Egg Whites
In a large bowl, beat egg whites with salt and cream of tartar until soft peaks form. - Add Sugar Gradually
Slowly add caster sugar while beating until stiff, glossy peaks form. - Fold in Dry Ingredients
Gently sift and fold in flour and vanilla seeds using a spatula. Avoid overmixing. - Add Raspberries
Carefully fold in raspberries without crushing them too much. - Bake
Pour batter into a tube pan and smooth the top.
Bake for 30–35 minutes until golden and springy. - Cool Upside Down
Invert the pan immediately and let cool completely to prevent collapsing. - Prepare Glaze
Mix powdered sugar, crushed raspberries, and lemon juice until smooth. - Finish & Serve
Drizzle glaze over cooled cake. Slice and serve!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Raspberry Angel Food Cake, cake, dessert, raspberry cake, American dessert