Description
Light and fluffy raspberry angel food cake topped with fresh raspberry syrup. A delicate, airy dessert perfect for summer.
Ingredients
1 cup cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites
1 1/2 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract
1/2 tsp almond extract (optional)
1 1/2 cups fresh raspberries
2-3 tbsp sugar
1 tsp lemon juice
Instructions
1. Preheat oven to 350°F and leave tube pan ungreased.
2. Sift flour and 3/4 cup sugar together.
3. Beat egg whites with cream of tartar and salt until soft peaks form.
4. Gradually add remaining sugar and beat until stiff peaks form.
5. Fold flour mixture gently into egg whites.
6. Pour into pan and bake 35-40 minutes.
7. Invert pan and cool completely.
8. Prepare raspberry topping and serve.
Notes
Do not grease the pan.
Ensure egg whites are room temperature.
Fold gently to maintain volume.