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Angel food cake is a delightful dessert known for its incredibly light and airy texture that melts in your mouth. Originating in the United States in the 19th century, this cake has become a staple in many households, beloved for its delicate sweetness and versatility. The unique cloud-like structure is primarily achieved through the use of whipped egg whites, which create a fluffy batter that rises beautifully in the oven.

Raspberry Angel Food Cake

Whip up a stunning and flavorful 30-minute dessert with this raspberry angel food cake! Bursting with fresh raspberries and a light, airy texture, this homemade dessert is perfect for impressing your guests or enjoying a sweet treat at home. Afterka has never tasted so delightful! 30MinuteDessert HomemadeDessertIdeas RaspberryCake AngelFoodCake DessertLovers BakingJoy SweetTreats
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Ingredients
  

1 cup all-purpose flour, sifted

1 ½ cups granulated sugar, divided

12 large egg whites, at room temperature

1 teaspoon cream of tartar

1 teaspoon vanilla extract

½ teaspoon almond extract

¼ teaspoon salt

1 cup fresh raspberries, plus extra for garnish

Powdered sugar, for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan, as the batter needs to cling to the sides for proper rising.

    Prepare the Dry Ingredients: In a medium bowl, combine the sifted flour and 1 cup of granulated sugar. Whisk together to remove any lumps and set aside.

      Beat the Egg Whites: In a large mixing bowl, start beating the egg whites with an electric mixer on medium speed. Once they become foamy, gradually add cream of tartar and salt. Continue beating until soft peaks form.

        Add Flavors: Add the vanilla and almond extracts to the egg whites, and gradually sprinkle in the remaining ½ cup of granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.

          Combine Mixtures: Gently sift the flour and sugar mixture over the beaten egg whites in three additions, folding with a spatula carefully after each addition. Be cautious not to deflate the egg whites.

            Fold in Raspberries: Once fully combined, fold in the fresh raspberries gently to distribute them throughout the batter without breaking them too much.

              Transfer to Pan: Pour the batter into an ungreased angel food cake pan, smoothing the top with a spatula. Use a knife to gently cut through the batter to eliminate any air pockets.

                Bake: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly pressed.

                  Cool the Cake: Remove the cake from the oven and immediately invert the pan onto a bottle or a heatproof surface. Allow it to cool completely upside down for about 1 hour.

                    Remove from Pan: Once cooled, carefully run a knife around the edges to loosen the cake, then gently remove it from the pan.

                      Garnish and Serve: Serve slices of cake dusted with powdered sugar and top with extra fresh raspberries for a beautiful presentation.

                        Prep Time, Total Time, Servings: 30 minutes | 1 hour 10 minutes | 10 servings