Go Back
–+ servings
Raspberry Angel Food Cake

Light & Fluffy Raspberry Angel Food Cake You’ll Love

This Raspberry Angel Food Cake is a magical, low-calorie dessert with an airy texture and real raspberry zest.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites Bring to room temperature for better whipping.
  • 1 cup Granulated Sugar Do not substitute.
  • 1 cup Cake Flour All-purpose or gluten-free blends can be used.
  • 1 cup Raspberries Both fresh and frozen work well.
Optional Topping
  • 2 tablespoons Powdered Sugar For dusting.
  • 1 cup Whipped Cream Can substitute coconut cream for dairy-free.

Equipment

  • Angel food cake pan
  • hand mixer
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and set aside an angel food cake pan.
  2. In a mixing bowl, beat room temperature egg whites until foamy, then gradually add granulated sugar, increasing the speed until stiff peaks form.
  3. Sift cake flour in a separate bowl and gently mix in raspberries.
  4. Fold the flour and raspberry mixture into the whipped egg whites carefully.
  5. Pour the batter into the angel food cake pan and bake for 30-35 minutes until golden.
  6. Invert the pan immediately after baking and let it cool upside down for about an hour.
  7. After cooling, run a knife around the edges, remove from the pan, and dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 140kcalCarbohydrates: 30gProtein: 4gFat: 0.5gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 18gVitamin C: 10mgCalcium: 1mgIron: 2mg

Notes

Ensure egg whites are at room temperature for maximum volume. Never use a non-stick pan for best results.

Tried this recipe?

Let us know how it was!