Description
A light and airy dessert featuring fresh raspberries for a delightful burst of flavor.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, sift together the cake flour and half of the granulated sugar.
- In a large bowl, beat the egg whites until frothy, then add the cream of tartar and salt.
- Gradually add the remaining sugar, beating until stiff peaks form.
- Fold in the flour mixture and vanilla extract gently.
- Add fresh raspberries and fold carefully to avoid breaking them.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 35-40 minutes or until the top is golden and springs back when touched.
- Invert the pan to cool completely before removing the cake.
- Dust with powdered sugar before serving.
Notes
For best results, store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 16g
- Sodium: 80mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg