Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 pint heavy cream
- 1 pint fresh raspberries
Instructions
- Step 1: Preheat oven to 350°F (175°C). Sift together cake flour and 3/4 cup of sugar. Set aside.
- Step 2: In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 3/4 cup of sugar, beating until stiff, glossy peaks form. Gently fold in vanilla and almond extracts.
- Step 3: Gradually fold in the flour mixture into the egg white mixture, about 1/4 cup at a time, until just combined. Be careful not to overmix.
- Step 4: Pour batter into an ungreased angel food cake pan (tube pan). Bake for 35-40 minutes, or until a toothpick inserted into the cake comes out clean.
- Step 5: Immediately invert the pan onto a wire rack and let cool completely. Run a knife around the edges of the pan to release the cake.
- Step 6: Whip heavy cream until stiff peaks form. Gently fold in raspberries. Slice the angel food cake and serve with the raspberry cream.
Notes
- Store leftover angel food cake in an airtight container at room temperature to maintain its delicate texture.
- Angel food cake isn't usually reheated, but a light toasting can enhance its flavor if desired.
- Top each slice with an extra dollop of raspberry cream and a few fresh raspberries for a beautiful presentation.
- When folding in the flour, use a light hand to preserve the airy structure of the cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American