Description
A light and airy dessert packed with the tart flavor of fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 12 large Egg Whites (at room temperature)
- 1 cup Granulated Sugar (can substitute with low-calorie sweetener)
- 1 cup Cake Flour (can substitute with all-purpose flour)
- 1 cup Raspberries (keep frozen until folding into batter)
- 1 cup Whipped Cream (can substitute with yogurt whipped cream)
- 1 cup Powdered Sugar (optional for dusting)
Instructions
- Preheat your oven to 350°F (175°C) to ensure an even bake.
- Beat the egg whites until soft peaks form, about 2-3 minutes.
- Add granulated sugar gradually while beating until stiff peaks form, about 5 minutes.
- Incorporate cake flour gently with a spatula.
- Fold in the frozen raspberries carefully.
- Transfer the batter into a prepared 9-inch cake pan.
- Bake for about 35 minutes or until golden brown and a toothpick comes out clean.
- Cool the cake in the pan before inverting onto a serving plate.
- Dust with powdered sugar before serving if desired.
Notes
For best results, use room temperature eggs and ensure all equipment is clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: angel food cake, raspberry dessert, light dessert, healthy cake, summer dessert