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Angel Food Cake with Raspberry Whipped Cream

A delicate white cake with a soft and springy texture, a golden crust, and the aroma of almond accompanied by sweet raspberry whipped cream.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Author www.sanpasqualskitchen.com

Ingredients

  • FOR THE CAKE
  • 1 cup sifted cake flour
  • 1 1/2 cup sugar divided in half
  • 1/2 tsp salt
  • 1 1/2 cups cold egg whites
  • 1 tbsp fresh orange or lemon juice
  • 1 tbsp water
  • 1 tsp cream of tartar
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • FOR THE WHIPPED CREAM
  • 1 cup fresh raspberries
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  • FOR THE CAKE
  • Preheat oven to 350º and have on hand a 9” or 10” inch ungreased tube pan.
  • Sift cake flour, sugar and salt together 3 times.
  • In a large bowl beat egg whites, water, orange or lemon juice, cream of tartar, vanilla and almond extract on low speed for 1 minute.
  • Increase the speed to medium and beat until a soft, slightly translucent foam is produced, about 1 ½ to 3 minutes.
  • Gradually beat in the rest of the sugar 1 tablespoon at a time. After all the sugar is added continue to beat the mixture on medium speed until the mixture is glossy and can hold soft peaks; it is important not to beat until stiff.
  • Transfer mixture to a 4 to 6 quart mixing bowl, and sift 1/7 of the flour mixture over the egg whites. Fold in the flour mixture until mostly incorporated and repeat 6 more times. The final time gently mix until no trace of flour remains.
  • Pour the batter into the tube pan leveling out the top with a spatula.
  • Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
  • Let cool upside down for 1 ½ hours.
  • When ready slice a knife around the sides and unmold the cake.
  • FOR THE WHIPPED CREAM
  • Place raspberries in the bowl of a food processor or blender and process until smooth. Pass through a fine strainer and discard seeds.
  • Combine cream, powdered sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree until mostly incorporated.