Description
A delightful dessert that balances sweetness and tartness, perfect for any occasion.
Ingredients
Scale
- 1.5 cups egg whites (at room temperature)
- 1 cup sugar (or sugar alternative)
- 1 cup all-purpose flour (sifted)
- 1.5 cups fresh raspberries (preferably organic)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
- Whisk the egg whites in a large mixing bowl. Start with a slow speed to make them foamy, then increase to medium speed.
- Add the sugar gradually while whisking continuously until stiff peaks form (about 5 minutes).
- Prepare the flour mixture by sifting together the flour and salt in a separate bowl.
- Fold the flour mixture into the whipped egg whites using a spatula, keeping the fluffiness intact.
- Add the vanilla extract and gently fold in the fresh raspberries.
- Bake the batter in an ungreased angel food cake pan in a preheated oven at 350°F for 30 to 35 minutes or until golden brown.
- Cool the cake by inverting the pan and letting it rest for about 1 hour.
- Serve the cake fresh with whipped cream and extra raspberries or with vanilla ice cream.
Notes
Ensure egg whites are at room temperature for best results. Cool the cake inverted to maintain its airy structure.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: angel food cake, raspberry dessert, light cake, summer dessert