Raspberry Angel Food Cake Recipe
Introduction
This Raspberry Angel Food Cake is a light, airy dessert perfect for spring and summer gatherings. Infused with fresh raspberries and a hint of lemon, it offers a delicate sweetness and a slightly tangy twist that complements the fluffy texture beautifully.
Ingredients
- 1 box of angel food cake mix (or homemade ingredients for angel food cake)
- 1 cup of fresh raspberries (or frozen raspberries, thawed and drained)
- 1/2 cup of water
- 2 tbsp of lemon juice (optional, for added citrus flavor)
- 1 tsp of vanilla extract (for a richer taste)
- 1/4 cup of sugar (to lightly sweeten the raspberries)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease an angel food cake pan (tube pan) without flouring it to help the cake rise properly.
- Step 2: Prepare the cake mix by combining the angel food cake mix with water, lemon juice, and vanilla extract according to the box instructions or your homemade recipe. Beat the mixture at high speed for about 2 minutes until stiff peaks form.
- Step 3: Gently fold the raspberries, tossed with sugar, into the batter using a spatula. Take care not to crush the berries to preserve the cake’s texture.
- Step 4: Pour the batter into the prepared pan. Tap the pan lightly to remove any air bubbles. Bake for 35 to 40 minutes until the top is golden brown and a toothpick inserted comes out clean.
- Step 5: Remove the cake from the oven and immediately invert the pan onto a cooling rack or bottle. Let it cool completely for about 1 hour to maintain its structure.
- Step 6: Once cooled, run a knife around the edges to loosen the cake. Carefully remove it from the pan and place on a serving platter.
Tips & Variations
- For an extra burst of flavor, sprinkle some lemon zest into the batter along with the lemon juice.
- You can substitute raspberries with other berries like blueberries or blackberries for a different twist.
- To keep raspberries from sinking, toss them lightly in flour before folding into the batter.
- Serve with a dollop of whipped cream or a dusting of powdered sugar for added presentation and taste.
Storage
Store the Raspberry Angel Food Cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. When ready to serve, let it come to room temperature or warm slightly in a low oven for a few minutes to refresh its softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. Just be sure to thaw and drain them thoroughly to avoid excess moisture in the batter.
Do I need to grease the angel food cake pan?
It’s best to lightly grease the pan without flouring it. This helps the cake to rise properly while preventing it from sticking.
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Raspberry Angel Food Cake Recipe
- Total Time: 1 hour 55 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Raspberry Angel Food Cake is a light, airy, and delightfully sweet dessert enhanced with fresh raspberries and a hint of lemon and vanilla. Perfectly baked to a golden brown, it offers a delicate texture that melts in your mouth, making it an ideal choice for a refreshing treat or a special occasion dessert.
Ingredients
Cake Ingredients
- 1 box of angel food cake mix (or homemade angel food cake ingredients)
- 1/2 cup of water
- 2 tbsp of lemon juice (optional, for added citrus flavor)
- 1 tsp of vanilla extract (for a richer taste)
Fruit and Sweetener
- 1 cup of fresh raspberries (or frozen raspberries, thawed and drained)
- 1/4 cup of sugar (to lightly sweeten the raspberries)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an angel food cake pan (tube pan) without flouring it, which helps the cake rise properly.
- Prepare the Cake Mix: Combine the angel food cake mix with water, lemon juice, and vanilla extract according to the box instructions. Beat the mixture on high speed with a hand or stand mixer for about 2 minutes until stiff peaks form.
- Incorporate the Raspberries: Gently fold in the raspberries and sugar into the batter using a spatula. Take care not to overmix to prevent crushing the raspberries, ensuring a nice texture in the cake.
- Bake the Cake: Pour the batter into the prepared pan. Tap the pan gently to release any air bubbles. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and immediately invert the pan onto a cooling rack or a bottle. Let it cool completely for about 1 hour to maintain the cake’s structure and prevent collapsing.
- Remove from the Pan: Once cooled, carefully run a knife around the edges of the pan to loosen the cake. Gently remove the cake and transfer it to a serving platter for slicing and serving.
Notes
- Do not flour the angel food cake pan as it helps the batter cling and rise.
- Use fresh or thoroughly thawed and drained frozen raspberries to avoid excess moisture.
- Folding the raspberries gently helps maintain their shape and prevents the batter from becoming too watery.
- Cooling the cake upside down prevents it from collapsing and keeps its light texture.
- You can serve the cake plain or top it with whipped cream or additional fresh raspberries for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Angel Food Cake, Raspberry Cake, Light Cake, Summer Dessert, Fruit Cake
