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Raspberry Angel Food Cake: A Light and Fruity Dessert Delight

A Light and Fruity Dessert Delight Recipe
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★★★★★

5.3 from 23 reviews

This Raspberry Angel Food Cake is a light and airy dessert perfect for any occasion. It combines the fluffy texture of traditional angel food cake with the fresh, fruity burst of raspberries, creating a delightful treat that’s both sweet and refreshing.

Ingredients

Scale

Angel Food Cake

  • 1 box of angel food cake mix (or homemade ingredients for angel food cake)
  • 1/2 cup of water
  • 2 tbsp lemon juice (optional, for added citrus flavor)
  • 1 tsp vanilla extract (for a richer taste)

Raspberry Mixture

  • 1 cup fresh raspberries (or frozen raspberries, thawed and drained)
  • 1/4 cup sugar (to lightly sweeten the raspberries)

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease your angel food cake pan (tube pan) but leave it unfloured to ensure the cake rises properly.
  2. Prepare the Cake Mix: If using a store-bought angel food cake mix, follow the box instructions. Typically, combine the cake mix with water, lemon juice, and vanilla extract. Beat the mixture with a hand or stand mixer at high speed for about 2 minutes until stiff peaks form.
  3. Incorporate the Raspberries: Gently fold in the raspberries into the batter using a spatula. Be careful not to overmix to avoid crushing the berries and affecting the cake texture.
  4. Bake the Cake: Pour the batter into the prepared cake pan. Tap the pan gently to remove air bubbles and bake for 35-40 minutes or until golden brown on top. Test doneness by inserting a toothpick — it should come out clean.
  5. Cool the Cake: Remove the cake from the oven and invert the pan onto a cooling rack or bottle to cool completely for about 1 hour. This prevents the cake from collapsing.
  6. Remove from the Pan: Once cooled, carefully run a knife around the edges to loosen the cake. Gently remove it from the pan and transfer to a serving platter.

Notes

  • For best results, use fresh raspberries, but frozen raspberries work if thawed and drained well.
  • Do not grease the angel food cake pan excessively; a light grease is enough, avoid flouring to help the cake rise properly.
  • Folding in the raspberries gently prevents the batter from deflating and maintains the cake’s light texture.
  • Letting the cake cool upside down helps maintain its volume and prevents collapse.
  • Optional lemon juice adds a subtle tang that complements the raspberry flavor well.

Nutrition

Keywords: angel food cake, raspberry dessert, light cake, fruity cake, airy cake, easy baking, summer dessert

Find it online: https://cheframiflavor.com/a-light-and-fruity-dessert-delight-recipe/