Description
A light and fluffy dessert perfect for spring, featuring fresh raspberries.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, sift together the cake flour and 3/4 cup of the sugar.
- In a separate bowl, beat the egg whites until foamy, then add the cream of tartar and salt.
- Continue beating until soft peaks form, then gradually add the remaining sugar until stiff peaks form.
- Gently fold in the flour mixture and vanilla extract.
- Carefully fold in the fresh raspberries.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 30-35 minutes or until the cake is golden and springs back when touched.
- Invert the pan to cool completely before removing the cake.
Discover my favorite kitchen tools I always use.
Notes
- Ensure the egg whites are at room temperature for better volume.
- Do not grease the pan to allow the cake to rise properly.
- Serve with whipped cream and additional raspberries for garnish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg