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Raspberry And Cream Angel Food Cake

Heavenly Raspberry And Cream Angel Food Cake Recipe

Indulge in the delightful Raspberry And Cream Angel Food Cake, offering a light, fluffy texture with flavorful raspberry layers.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites Room temperature for maximum volume.
  • 1 teaspoon Cream of Tartar Stabilizes egg whites.
  • 1 teaspoon Vanilla Extract Consider almond extract as an alternative.
  • 3/4 cup Superfine Sugar Regular granulated sugar can be used.
  • 1 cup All-purpose Flour Gluten-free blend can be substituted.
For the Filling
  • 1 cup Mascarpone Cream cheese or whipped cream can work as alternatives.
  • 1 cup Pouring Cream Heavy cream for a denser result.
  • 1 cup Raspberry Preserves Experiment with other berry preserves as desired.
For the Meringue
  • 1/2 cup Water Used to create sugar syrup.
  • 1 cup Additional Sugar Sweetens and stabilizes the meringue.

Equipment

  • Stand Mixer
  • Angel food cake pan
  • spatula
  • whisk
  • Saucepan
  • Wire Rack

Method
 

Preparation Steps
  1. Preheat your oven to 180°C (350°F). Beat 12 egg whites with 1 teaspoon of cream of tartar until soft peaks form, about 2-3 minutes. Gradually add 3/4 cup superfine sugar while beating until glossy and stiff peaks form, another 2-3 minutes.
  2. Sift together 1 cup of all-purpose flour and 1/2 cup sugar. Gently sift this mixture over the egg whites and fold until just combined.
  3. Spoon the batter into an ungreased angel food cake pan. Bake for about 30 minutes or until it springs back when touched. Invert onto a wire rack to cool for about an hour.
  4. In a mixer, combine 1 cup mascarpone and 1 cup pouring cream with 1 teaspoon vanilla extract. Whisk until stiff peaks form.
  5. Slice the cooled cake into three layers. Spread raspberry preserves and mascarpone mixture between each layer.
  6. For the meringue, combine 1/2 cup water with 1 cup sugar and 1/4 teaspoon cream of tartar. Boil until sugar dissolves. Whisk egg whites until stiff peaks form and slowly pour in the hot syrup until glossy.
  7. Spread meringue over the assembled cake. Refrigerate for about 2 hours to set. Slice and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 100mgPotassium: 150mgSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Use room temperature egg whites for better volume. Be careful when folding in flour to maintain the airy texture of the batter. Always cool the cake upside down to prevent collapsing. Avoid overbeating the egg whites and ensure the sugar syrup for the meringue is hot when added.

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