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
Scale
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
