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Raspberry Angel Food Cake Recipe

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4.5 from 102 reviews

Raspberry Angel Food Cake is a light and airy dessert that combines the fluffy texture of angel food cake with the fresh, tangy burst of raspberries. This simple yet elegant cake is perfect for any occasion, offering a refreshing and low-fat treat that can be easily enhanced with a dusting of powdered sugar and whipped cream. The addition of lemon juice and vanilla extract adds a subtle depth of flavor, making this cake both delightful and visually appealing.

Ingredients

Scale

Angel Food Cake

  • 1 box of angel food cake mix (or homemade ingredients equivalent)
  • 1/2 cup of water
  • 2 tbsp of lemon juice (optional)
  • 1 tsp of vanilla extract

Raspberry Mixture

  • 1 cup of fresh raspberries (or frozen raspberries, thawed and drained)
  • 1/4 cup of sugar

Toppings (Optional)

  • Powdered sugar for dusting
  • Whipped cream

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease your angel food cake pan (tube pan) but do not flour it to ensure the cake rises properly during baking.
  2. Prepare the Cake Mix: If using a store-bought angel food cake mix, follow the box instructions by combining the cake mix with water, lemon juice (if using), and vanilla extract. Beat the mixture on high speed with a hand or stand mixer for about 2 minutes until stiff peaks form, indicating the batter is airy and ready.
  3. Incorporate the Raspberries: Gently fold in the raspberries and sugar into the batter using a spatula. Be careful not to overmix to avoid crushing the berries and altering the texture of the cake.
  4. Bake the Cake: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to remove air bubbles. Bake in the preheated oven for 35-40 minutes or until the cake turns golden brown on top. Insert a toothpick in the center; if it comes out clean, the cake is done.
  5. Cool the Cake: Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack or bottle to cool completely for about 1 hour. This prevents the delicate cake from collapsing.
  6. Remove from the Pan: After cooling, carefully run a knife around the edges of the pan to loosen the cake. Gently remove it and transfer to a serving platter. Optionally, dust with powdered sugar and serve with whipped cream for added indulgence.

Notes

  • Do not flour the cake pan as this can inhibit the rise of the angel food cake.
  • Use fresh or properly thawed and drained frozen raspberries to avoid excess moisture in the batter.
  • Folding the raspberries gently into the batter is crucial to maintain the cake’s fluffy texture.
  • Inverting the cake while cooling helps maintain its height and lightness.
  • The optional lemon juice enhances the flavor but can be omitted if desired.
  • Serve with whipped cream for a creamy contrast or dust with powdered sugar for a simple finish.

Keywords: Angel Food Cake, Raspberry Cake, Light Dessert, Low Fat Cake, Baked Dessert, Fruit Cake, Summer Cake

Find it online: https://cheflenacooks.com/raspberry-angel-food-cake-recipe/