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Deliciously Light Raspberry Angel Food Cake

Deliciously Light Raspberry Angel Food Cake for Guilt-Free Indulgence

Enjoy a guilt-free and deliciously light raspberry angel food cake, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 12 large Egg Whites at room temperature
  • 1 cup Granulated Sugar
  • 1 cup Cake Flour sifted or gluten-free blend
  • 1 cup Raspberries fresh or frozen
For Dusting
  • 1/4 cup Powdered Sugar optional
Optional Serving
  • 1 cup Whipped Cream or yogurt for a lighter option

Equipment

  • mixing bowls
  • whisk
  • hand mixer or stand mixer
  • angel food cake pan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and gather all necessary equipment.
  2. Whip the egg whites until foamy, then gradually add sugar and whip to stiff peaks.
  3. Sift together cake flour and powdered sugar, then fold into the whipped egg whites.
  4. Carefully fold in the raspberries.
  5. Pour the batter into the ungreased pan and bake for 30-35 minutes.
  6. Invert the cake onto a cooling rack and allow to cool completely.
  7. Dust with powdered sugar before serving with optional whipped cream or yogurt.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 5gSodium: 50mgPotassium: 150mgFiber: 1gSugar: 15gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Ensure all utensils are grease-free for optimal egg white whipping. Use room-temperature egg whites for best results.

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