Desserts

Raspberry Angel Food Cake

Chef Olivia

December 18, 2025
4 min read

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why make this recipe

This Raspberry Angel Food Cake is light and sweet. It uses egg whites for a fluffy texture and fresh raspberries for a bright tart taste. Make it when you want a simple, pretty dessert that feels special but is not hard to make.

introduction

This cake is airy and fresh. It works well for spring or summer gatherings. The cake has a soft crumb and raspberry bursts inside. If you like light textures and simple cakes, you might also enjoy this French butter cake for a richer option.

how to make Raspberry Angel Food Cake

You will beat egg whites and fold in dry ingredients gently. Fold in the raspberries last so they do not break too much. Bake in an ungreased angel food pan so the cake can climb the sides and stay tall. Cool the cake upside down so it keeps its shape.

Ingredients :

1 cup cake flour
1 1/2 cups granulated sugar
1/4 teaspoon salt
12 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 cup fresh raspberries
Powdered sugar for dusting

Directions :

Preheat your oven to 350°F (175°C).
In a bowl, sift together the flour, 3/4 cup of the sugar, and salt.
In a separate mixing bowl, beat the egg whites until foamy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the remaining sugar, beating until stiff peaks form.
Fold in the vanilla extract and the flour mixture gently.
Carefully fold in the fresh raspberries.
Pour the batter into an ungreased angel food cake pan.
Bake for 35-40 minutes, or until the cake springs back when touched.
Invert the pan and cool completely before removing the cake.
Dust with powdered sugar before serving. Enjoy your light and fruity dessert!

Raspberry Angel Food Cake

how to serve Raspberry Angel Food Cake

Slice the cake with a sharp knife. Serve plain or with a few extra raspberries and a dusting of powdered sugar. You can add a spoon of whipped cream on the side. For a fun presentation, use the cake as a small layer in a bento cake style dessert for one or two people.

how to store Raspberry Angel Food Cake

Cover the cooled cake with a cake dome or wrap it loosely with plastic wrap. Store at room temperature for up to 1 day. If you need to keep it longer, store in the fridge up to 3 days. Bring to room temperature before serving for best texture.

tips to make Raspberry Angel Food Cake

Use fresh, room temperature egg whites for better volume.
Sift the flour and sugar to avoid lumps.
Fold gently to keep the batter airy.
Do not grease the pan — the batter needs to cling to the sides.
Cool the pan inverted so the cake does not collapse.
Add raspberries at the end and fold very gently to avoid crushing them.

variation (if any)

Use frozen raspberries but toss them in a little flour first to reduce bleeding.
Add 1 teaspoon lemon zest to the batter for a brighter flavor.
Swap raspberries for blueberries or chopped strawberries.

FAQs

Q: Can I use pasteurized egg whites?
A: Yes. Use the same amount by weight and beat them as usual. Check package instructions for volume.

Q: Why is the cake dense or flat?
A: You may have overfolded the batter, underbeaten the egg whites, or used a greased pan. Be gentle and keep the pan ungreased.

Q: Can I make this gluten-free?
A: Yes. Use a 1:1 gluten-free cake flour blend. The texture may change slightly.

Q: Can I freeze the cake?
A: You can freeze slices wrapped well for up to 1 month. Thaw in the fridge or at room temperature before serving.

Q: How do I keep raspberries from sinking?
A: Toss them lightly in a teaspoon of flour before folding into the batter. This helps them stay suspended.