Heavenly Raspberry Angel Food Cake: A Light, Fluffy Delight With Simple Ingredients

Heavenly Raspberry Angel Food Cake: A Light, Fluffy Delight With Simple Ingredients

This heavenly raspberry angel food cake is a wonderfully light and fluffy dessert, perfect for those who enjoy a delicate treat with a burst of fruity flavor. Made with just a few basic ingredients, this cake is not only easy to prepare but also exudes subtle elegance and irresistible charm. With fresh raspberries baked into every bite, this dessert is a delicious blend of tart and sweet, making it an ideal choice for any occasion.


Why you'll love it:

The beauty of this raspberry angel food cake is in its simplicity and the ethereal texture that angel food cakes are known for. The addition of fresh raspberries brings a refreshing twist, adding a slight tangy touch that complements the sweet, vanilla-infused base. This cake is a crowd-pleaser because of its appealing flavor profile and the fact that it's light enough to enjoy anytime, making it perfect for those who want a dessert that's not too heavy.

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Perfect occasion:

This cake is perfect for spring and summer gatherings, such as garden parties, picnics or any festive occasion where a lighter dessert is preferred. It is also ideal for celebrating special moments like Mother's Day, birthdays or anniversaries, especially for those who love fruit desserts. Its elegant appearance and refreshing taste make it ideal for formal meetings as well as casual gatherings.

Decorating Tips:

For a beautiful presentation, top the cake with a dusting of powdered sugar and sprinkle with additional fresh raspberries. You can also consider adding edible flowers or mint leaves for a pop of color and freshness. If you're serving it at a special event, placing the cake on a crystal or vintage cake stand can enhance its visual appeal and make it even more inviting.

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  • 8 egg whites
  • 1 teaspoon of lemon juice
  • 2 tablespoons of vanilla extract
  • 160 grams of caster sugar
  • 200 grams of all-purpose flour
  • 140 grams of powdered sugar
  • Fresh raspberries


  1. Start by beating the egg whites with the lemon juice until frothy.
  2. Gradually add the caster sugar, continuing to beat until you obtain a soft meringue texture. Finish by mixing in the vanilla extract.
  3. Sift together the flour and powdered sugar and gently fold them into the meringue using a spatula.
  4. Gently fold in the fresh raspberries to avoid crushing them.
  5. Pour the dough into an 18 cm x 8.5 cm mold, taking care to smooth the top.
  6. Bake at 170°C (338°F) for 45 minutes.
  7. Let the cake cool completely before unmolding.

Enjoy this exquisite raspberry angel food cake to round off any meal beautifully!

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