Description
A light and fluffy cake made with raspberries.
Ingredients
Scale
- 1 cup egg whites (about 8 large eggs)
- 1 cup sugar
- 1 cup cake flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
- Sift together cake flour and salt, then gently fold into the egg white mixture.
- Add vanilla extract and gently fold in raspberries.
- Pour batter into an ungreased angel food cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool upside down on a wire rack.
- Once cool, remove from the pan and serve.
Notes
- Use fresh raspberries for best flavor.
- Do not grease the pan to allow the cake to rise properly.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Raspberry Angel Food Cake