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Raspberry Angel Food Cake (Light, Fluffy & Elegant)

A light, airy angel food cake studded with fresh raspberries and dusted with powdered sugar, perfect for elegant summer desserts.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup cake flour
  • 1.25 cups granulated sugar divided
  • 12 large egg whites room temperature
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract optional
  • 1 cup fresh raspberries plus extra for garnish
  • powdered sugar for dusting

Equipment

  • Mixing bowls
  • Electric mixer
  • 10-inch tube pan
  • Spatula

Method
 

  1. Preheat oven and prepare ungreased tube pan.
  2. Sift flour and ¾ cup sugar twice.
  3. Beat egg whites with cream of tartar and salt until soft peaks.
  4. Gradually add remaining sugar, beating to stiff peaks. Fold in extracts.
  5. Fold in sifted flour mixture and raspberries gently.
  6. Pour batter into pan and bake 40–45 minutes.
  7. Cool upside down completely, then remove, dust with powdered sugar, and garnish with raspberries.

Notes

Cool upside down to maintain height and fluffiness.