Delight in the lightness of this Raspberry Angel Food Cake, a perfect blend of airy cake and fresh berry topping.

Scale

1 cup cake flour

1 ½ cups granulated sugar

divided

12 large egg whites

room temperature

1 ½ tsp cream of tartar

¼ tsp salt

2 tsp vanilla extract

½ tsp almond extract (optional)

1 ½ cups fresh raspberries

plus extra for garnish

2–3 tbsp granulated sugar

1 tsp lemon juice

Optional: Whipped cream for serving

Preheat the oven to 350°F (175°C) and prepare an angel food cake pan by leaving it ungreased.
In a medium bowl, sift together the cake flour and ½ cup of granulated sugar.
In a large mixing bowl, beat the egg whites until frothy, then add the cream of tartar and salt, continuing to beat until soft peaks form.
Gradually add the remaining 1 cup of granulated sugar, a few tablespoons at a time, until the peaks are stiff and glossy.
Gently fold in the vanilla extract and optional almond extract, then slowly incorporate the flour mixture, carefully folding until just combined.
Pour the batter into the ungreased cake pan and smooth the top with a spatula.
Bake for about 30-35 minutes or until the cake is golden and springs back when touched.
Once baked, invert the cake pan and let it cool completely upside down.
While the cake cools, prepare the raspberry topping by combining fresh raspberries, 2-3 tablespoons of granulated sugar, and lemon juice in a bowl; let it sit for 10-15 minutes.
Once cooled, carefully remove the cake from the pan and slice it.
Serve slices topped with the raspberry mixture and whipped cream if desired.

Ensure egg whites are at room temperature for better volume. The ungreased pan allows the cake to rise properly.

Keywords: Raspberry Angel Food Cake, dessert, cake, summer dessert, berry cake