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Angel Food Cake with Raspberries and Cream Recipe

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This Angel Food Cake with Raspberries and Cream is a light, airy dessert featuring a fluffy angel food cake layered and topped with sweetened whipped cream and fresh raspberries. The delicate almond and vanilla flavors in the cake and whipped cream complement the tartness of the raspberries, making it a perfect treat for celebrations or a refreshing spring or summer dessert.

Ingredients

For the Angel Food Cake

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 12 large egg whites (separated yourself, ensure no yolk or shell)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 teaspoons cream of tartar
  • 3/4 cup granulated sugar (for egg whites)

For the Whipped Cream and Filling

  • 3 cups heavy whipping cream
  • 3/4 teaspoon almond extract
  • 3/4 cup raspberry fruit spread (such as Smuckers Simply Fruit, jam or jelly)
  • 3 tablespoons confectioners sugar
  • 2 6-ounce packages fresh raspberries (divided use, do not use frozen berries)

Instructions

  1. Prepare the Pan: Set out an ungreased 10-inch tube pan; do not grease as the batter needs to cling to the sides to rise properly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup sugar, and 1/2 teaspoon salt. Set aside for folding into egg whites.
  3. Separate the Eggs: Carefully separate 12 large eggs, making sure no yolk or shell is in the egg whites. Add egg whites one at a time to a large mixing or stand mixer bowl.
  4. Preheat Oven: Set your oven to 325°F (163°C), ensuring you have space on the center rack for the tube pan.
  5. Begin Beating Egg Whites: Add 1 teaspoon vanilla and 1 teaspoon almond extract to the egg whites. Beat with a whisk attachment on medium-high speed until frothy, about 1 minute.
  6. Add Cream of Tartar: Sprinkle 1 1/2 teaspoons cream of tartar over the foamy egg whites. Continue beating on medium-high until soft peaks form, about 2-3 minutes.
  7. Incorporate Sugar: Gradually add 3/4 cup sugar in 1/4 cup increments, beating until stiff, glossy peaks form that stand firmly without drooping.
  8. Fold in Dry Ingredients: Gently fold the flour mixture into the beaten egg whites with a rubber spatula until no flour streaks remain, maintaining as much airy volume as possible.
  9. Transfer Batter to Pan: Carefully spoon the batter into the ungreased tube pan and smooth the top with a spatula.
  10. Bake: Place the pan on the center rack and bake for 40-45 minutes (add 5-10 minutes if using extra-large eggs) until golden brown, springs back on touch, and cracks are dry.
  11. Cool Upside Down: Invert the pan onto a funnel or bottle with a narrow neck to cool completely and prevent collapse.
  12. Prepare Raspberries: While baking, gently rinse fresh raspberries, remove debris, and pat dry pointy side up on paper towels.
  13. Make Whipped Cream: Beat 3 cups heavy whipping cream with 3/4 teaspoon almond extract until frothy. Gradually add 3/4 cup raspberry fruit spread and 3 tablespoons confectioners sugar, continuing to beat until stiff whipped cream forms.
  14. Mix Raspberries with Whipped Cream: Set aside 1/3 of the whipped cream in a small bowl and fold in half (6 ounces) of the fresh raspberries.
  15. Remove Cake from Pan: Once cooled, run a knife around the pan edges and gently remove the cake onto a dinner plate right side up.
  16. Slice Cake Horizontally: Use a serrated knife to split the cake into two even layers; set the top half aside on an extra plate.
  17. Create Cake Tunnel: Gently remove cake morsels about one inch from the edges and center, leaving a ditch for whipped cream without reaching the pan bottom. Eat or save the removed morsels.
  18. Assemble Cake Bottom Layer: Place bottom half on cake stand if using. Fill the created tunnel with the whipped cream-raspberry mixture and spread some cream over the layer.
  19. Add Top Layer and Frost: Place top cake layer over bottom with browned side up. Frost entire cake—including top, sides, and inside the center hole—with the remaining whipped cream.
  20. Decorate: Arrange the remaining 6 ounces of fresh raspberries on top of the cake for decoration.
  21. Serve and Store: Serve the cake chilled or at room temperature. Optionally drizzle with amaretto or Chambord. Store leftovers covered in the refrigerator up to four days; do not freeze due to whipped cream content.

Notes

  • Separate eggs fresh rather than using carton egg whites for best volume and texture.
  • Do not grease the angel food cake pan, as the batter needs to cling to sides to rise.
  • Use fresh raspberries only; frozen berries can alter texture and moisture.
  • Cooling the cake upside down prevents it from collapsing and keeps it light and fluffy.
  • Use a serrated knife to cut the cake evenly without compressing it.
  • Leftover yolks can be stored in the refrigerator for 2-4 days for other uses.
  • The cake can be served plain or with a drizzle of liqueur like amaretto or Chambord for an adult twist.
  • Do not freeze the finished cake because whipped cream will separate upon thawing.

Find it online: https://cookedbygrace.com/angel-food-cake-with-raspberries-and-cream-recipe/