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Raspberry Angel Food Cake with Raspberry Swirl and Whipped Cream Recipe

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4.5 from 144 reviews

A light and airy Raspberry Angel Food Cake featuring a delicate vanilla and almond flavored egg white cake with swirls of sweetened raspberries, topped with fresh raspberries and whipped cream. This classic dessert is perfect for spring and summer gatherings.

Ingredients

Scale

For the Cake:

  • 1 cup cake flour
  • 1 ½ cups granulated sugar, divided
  • 12 large egg whites, at room temperature
  • 1 ½ tsp cream of tartar
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 1 tsp almond extract (optional)

For the Raspberry Swirl & Topping:

  • 1 cup fresh or frozen raspberries
  • 2–3 tbsp sugar
  • Whipped cream for serving
  • Fresh raspberries for garnish

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Make sure not to grease the angel food cake pan to help the cake climb and form its characteristic texture.
  2. Prepare raspberry mixture: In a small saucepan over low heat, combine the raspberries with 2–3 tablespoons of sugar. Cook until the raspberries soften and the mixture thickens slightly. Mash the raspberries lightly with a spoon, then set the mixture aside to cool.
  3. Beat egg whites: In a large bowl, beat the room temperature egg whites with cream of tartar and salt until soft peaks form, indicating the whites are beginning to gain structure.
  4. Add sugar gradually: Continue beating the egg whites while gradually adding ¾ cup of the sugar until stiff peaks form, creating a glossy, stable meringue.
  5. Fold in flavors and flour: Gently fold in the vanilla and almond extracts, then sift the cake flour in batches, folding carefully to keep the batter airy without overmixing.
  6. Layer batter and raspberry mixture: Pour half of the batter into the ungreased pan. Spoon half of the cooled raspberry mixture evenly over the batter. Repeat with the remaining batter and raspberry mixture. Use a knife or skewer to gently swirl the raspberries through the batter to create a marbled effect.
  7. Bake the cake: Place the pan in the oven and bake for 35–40 minutes, or until the cake springs back lightly when touched and is set in the middle.
  8. Cool the cake: Immediately invert the cake pan onto a cooling rack or bottle neck to cool completely to maintain volume and prevent collapse.
  9. Serve: Once cooled, carefully remove the cake from the pan. Serve slices topped with whipped cream and fresh raspberries for an elegant, fruity dessert.

Notes

  • Do not grease the angel food cake pan to allow the batter to cling and rise properly.
  • Use room temperature egg whites for better volume when whipping.
  • Be gentle when folding in the flour and raspberry mixture to preserve the airy texture of the cake.
  • Cooling the cake upside down helps maintain its height and prevents it from collapsing.
  • Almond extract is optional but adds a lovely complementary flavor to the vanilla.
  • Fresh raspberries can be substituted with frozen ones, just be sure to thaw and drain excess liquid before use.

Keywords: angel food cake, raspberry cake, light cake, meringue cake, summer dessert, whipped cream, baked dessert

Find it online: https://spatulaqueen.com/raspberry-angel-food-cake-with-raspberry-swirl-and-whipped-cream-recipe/