Ingredients for Raspberry Angel Food Cake
- Angel Food Cake Mix
- Almond Extract
- Vanilla Extract
- Raspberry Gelatin Powder
- Frozen Unsweetened Raspberries
- Sugar
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How to Make Raspberry Angel Food Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch ungreased angel food cake pan. Dust the pan generously with powdered sugar; tap out excess.
- In a large bowl, sift together the cake flour and 1 cup of the granulated sugar. Set aside.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the remaining ½ cup of granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Be careful not to overbeat.
- Gently fold in the cream of tartar and vanilla extract.
- Gradually add the dry ingredients to the egg whites, folding gently until just combined. Be careful not to deflate the egg whites.
- Gently fold in the fresh raspberries.
- Pour batter into the prepared pan and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately after baking, invert the pan onto a wire rack and let the cake cool completely, upside down. This prevents the cake from collapsing.
- Once completely cool, run a thin knife or spatula around the edges of the pan to loosen the cake.
- Invert the cake onto a serving plate. Dust with powdered sugar, if desired, and serve.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
150g
Fat
0g
Carbs
21g
