Description
A light, cloud-like cake studded with fresh raspberries, perfect for adding a sweet, delicate finish to any meal.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1/3 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Sift the cake flour and half of the granulated sugar into a bowl.
- In a large mixing bowl, combine the egg whites, salt, and cream of tartar. Beat until soft peaks form, gradually adding the remaining sugar while beating to stiff peaks.
- Gently fold the flour-and-sugar mixture and vanilla into the whipped egg whites using a rubber spatula.
- Pour the batter into an ungreased angel food cake pan and bake for 35-40 minutes, until golden.
- Cool the cake upside down to maintain its height, then serve topped with fresh raspberries and a dusting of powdered sugar.
Notes
Use room-temperature egg whites for better volume. Cool the cake upside down to prevent collapse.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 155
- Sugar: 25g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.8g
- Protein: 4.5g
- Cholesterol: 0mg