Name: Delightful Raspberry And Cream Angel Food Cake Made Easy
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: 12 pieces Egg Whites (Fresh and room temperature); 1 teaspoon Cream of Tartar (Stabilizes egg whites); 1 teaspoon Vanilla Extract (Opt for pure vanilla); 3/4 cup Superfine Sugar (Blend granulated sugar if necessary); 1 cup All-Purpose Flour (Sifted to avoid lumps); 1 cup Mascarpone (Can substitute with whipped cream cheese); 1 cup Pouring Cream (Heavy cream is a suitable alternative); 1 cup Raspberry Preserves (Can substitute with another fruit preserve); 1/4 cup Water (Used in the meringue syrup)

The moment I set my eyes on a slice of Raspberry And Cream Angel Food Cake, it felt like a gentle invitation to indulge in a symphony of textures and flavors. This delightful dessert isn’t just a feast for the eyes; it’s an effortless balance of light, airy cake paired with sweet, tart raspberry goodness. What I love most about this recipe is that it’s easy to make from scratch, meaning anyone can create this showstopper—perfect for weekend gatherings or an everyday treat. And with its forgiving nature, even the newest chefs can master it without a hitch. You’ll find the result not only stunning but also incredibly satisfying, a winning combination that will leave your guests raving. Curious to find out how you can whip up this airy delicacy and transform your dessert game? Let’s dive into the recipe!

Why is This Cake a Must-Try?

Light and Airy: This Raspberry And Cream Angel Food Cake is like a cloud on your plate! Its delicate texture makes it a delightful dessert, perfect for any occasion.

Easy to Master: With just a few simple ingredients and straightforward steps, even beginner bakers can impress their guests without any stress.

Versatile Flavor: While raspberry preserves steal the show, feel free to swap them out for strawberries or blueberries for a fresh twist.

Perfect Presentation: The elegant layers of cream and fruit provide a stunning visual appeal, making it a centerpiece you’ll be proud to serve.

Make Ahead Magic: Prepare the cake base in advance, saving you time on the day you want to serve it, allowing you to enjoy your gathering stress-free.

Whether you’re an experienced chef or new to baking, this cake is destined to become a favorite at your table. For more delicious ideas, don’t miss checking out our Cranberry Cream Cheese or the indulgent Raspberry Chocolate Lasagna.

Raspberry And Cream Angel Food Cake Ingredients

• Ready to create an airy delight? Here are the key ingredients you’ll need!

For the Cake

Egg Whites – Essential for structure and leavening; use fresh, room temperature egg whites for better volume.
Cream of Tartar – Stabilizes egg whites during whipping to achieve a strong meringue.
Vanilla Extract – Adds sweetness and flavor; opt for pure vanilla for the best taste.
Superfine Sugar – Creates a smoother batter for a finer cake texture; if unavailable, blend regular granulated sugar to a powder.
All-Purpose Flour – Provides structure; be sure to sift it beforehand to avoid lumps.

For the Filling

Mascarpone – Offers rich creaminess for your filling; can be substituted with whipped cream cheese for a tangy twist.
Pouring Cream – Gives a light and fluffy texture to the filling; heavy cream is a suitable alternative.
Raspberry Preserves – Brings fruity sweetness; feel free to swap it with another fruit preserve like strawberry or blueberry.

For the Meringue

Water – Used in the meringue syrup to create stability.

With these ingredients in hand, you’re set to embark on a delicious journey to make your own Raspberry And Cream Angel Food Cake!

Step‑by‑Step Instructions for Raspberry And Cream Angel Food Cake

Step 1: Preparation
Preheat your oven to 180°C (350°F) to ensure it’s hot and ready for baking. While the oven is heating, gather your ingredients and check that they are at room temperature, especially the egg whites, as they whip better when warm. Grease-free mixing bowls will also help achieve maximum volume.

Step 2: Beat Egg Whites
In a clean mixing bowl, beat 12 room temperature egg whites with 1 teaspoon of cream of tartar using an electric mixer on medium speed. Continue whipping until soft peaks form, which should take about 2-3 minutes. Gradually add 3/4 cup of superfine sugar and 1 teaspoon of vanilla extract, increasing the speed to high until the mixture becomes thick and glossy, resembling meringue.

Step 3: Combine Dry Ingredients
In a separate bowl, sift together 1 cup of all-purpose flour and 1/2 cup of superfine sugar. Gently fold this flour mixture into the whipped egg whites using a spatula, taking care not to deflate the meringue. This folding process should create a light and airy batter, which is essential for your Raspberry And Cream Angel Food Cake.

Step 4: Bake
Pour the delicate batter into an ungreased angel food cake pan, smoothing the top with a spatula for an even finish. Place the pan in the center of your preheated oven and bake for about 30 minutes, checking for doneness when the edges pull away from the pan and the top is golden brown. Once baked, invert the pan immediately onto a cooling rack and allow it to cool for at least one hour.

Step 5: Layer the Cake
After the cake has cooled completely, carefully remove it from the pan and slice it into three even layers. For the filling, whisk together 1 cup of mascarpone, 1 cup of pouring cream, and an additional teaspoon of vanilla extract until stiff peaks form. Spread a layer of raspberry preserves and then the mascarpone cream between each cake layer as you stack them up, creating a delightful and colorful centerpiece.

Step 6: Make Meringue
In a saucepan, combine 1/4 cup of water, 1 teaspoon of cream of tartar, and 1 cup of sugar over medium heat. Stir until the sugar dissolves, then bring the mixture to a boil. Meanwhile, whip 150ml of additional egg whites in a clean bowl until stiff peaks form. Gradually pour the hot syrup into the whipped egg whites while continuously whisking to achieve a smooth and satin-like meringue.

Step 7: Decorate
Once your cake is fully assembled with layers, spread a generous amount of the smooth meringue over the top and sides of the cake, creating decorative swirls with the back of a spoon. The fluffy meringue adds a beautiful finish to your Raspberry And Cream Angel Food Cake, making it irresistible.

Make Ahead Options

These delicious Raspberry And Cream Angel Food Cakes are perfect for busy home cooks looking to save time! You can prepare the cake base up to 2 days in advance; simply allow it to cool completely before wrapping it in plastic wrap and refrigerating to maintain moisture. For the filling, whisk the mascarpone and pouring cream mixture up to 24 hours prior, storing it in an airtight container in the fridge to keep it fresh. Just before serving, layer the raspberry preserves and the cream between the cake layers, then finish with the meringue topping. This way, you’ll have a stunning dessert ready to impress with minimal effort, all while keeping the cake just as delicious!

Raspberry And Cream Angel Food Cake Variations

Feel free to let your creativity shine and customize this delightful cake with these easy swaps and twists!

Berry Swap: Replace raspberries with strawberries or mixed berries for a fresh and delicious variation. Each berry brings its unique flavor while still being just as fruity and delightful.
Citrus Zest: Add lemon or orange zest to the batter for a bright, refreshing twist. The uplifting citrus notes will harmonize beautifully with the sweet cream and berries.
Chocolate Delight: For a chocolate version, gently fold cocoa powder into the dry ingredients. The rich chocolate flavor can smoothly meld with the light cake, creating a decadent dessert experience.
Nutty Texture: Toss in some finely chopped almonds or pistachios into the batter for added texture and flavor. Their crunch will provide a beautiful contrast to the soft cake.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend. This will keep the cake light and airy without sacrificing taste for those on a gluten-free diet.
Minty Freshness: Infuse the mascarpone filling with a touch of mint extract. This will create a refreshing minty cream that pairs perfectly with the berries for a summer vibe.
Spicy Kick: Mix a pinch of cinnamon or nutmeg into the dry ingredients for a warm, spicy flavor. These spices can enhance the cake and work well with the sweetness of the raspberries.
Creamy Layer Twist: Instead of using mascarpone, try vanilla bean whipped cream for the filling. It will create a lighter, fluffier texture that still delivers on flavor.

With these suggestions, your Raspberry And Cream Angel Food Cake can become your brand-new signature dessert! For more delightful ideas, explore our luscious Chocolate Banana Cream or indulge yourself with a slice of Sugar Cream Pie.

Expert Tips for Raspberry And Cream Angel Food Cake

Grease-Free Bowls: Ensure all mixing equipment is completely grease-free to help egg whites whip to their full potential.
Soft Peaks Only: Avoid overbeating egg whites past soft peaks; this can cause your cake to collapse upon baking.
No Greasing Required: Never grease the cake pan; the batter needs to cling to the sides for proper rising, ensuring a puffed angel food cake.
Cool Upside Down: Invert the cake pan to cool. This helps maintain the airy structure and prevents the cake from sinking.
Sifting Matters: Always sift your flour before adding it to the mixture; this ensures a lump-free batter and a fluffy final product.

With these expert tips, your Raspberry And Cream Angel Food Cake will be a delightful masterpiece!

What to Serve with Homemade Raspberry And Cream Angel Food Cake

This light and fluffy dessert pairs beautifully with a variety of accompaniments to elevate your dining experience.

Fresh Berries: The burst of juicy sweetness from strawberries or blueberries enhances the flavors of the cake, creating a refreshing bite.
Whipped Cream: Light and airy, a dollop of whipped cream adds a velvety richness that complements the cake’s delicate texture.
Vanilla Ice Cream: Serving this cake with a scoop of creamy vanilla ice cream turns your dessert into an indulgent experience, perfect for warm evenings.
Mint Leaves: Sprinkling fresh mint leaves over your plate brings a pop of color and a burst of freshness that brightens the overall taste.
Lemon Sorbet: The tangy zest of lemon sorbet contrasts delightfully with the sweetness of the cake, providing a refreshing palate cleanser between bites.
Espresso or Coffee: Pair your dessert with a warm cup of espresso or coffee to balance the sweetness and enrich the overall experience with a comforting warmth.
Chocolate Drizzle: A decadent drizzle of melted chocolate adds both a beautiful touch and a rich flavor that complements the tart raspberries perfectly.

With these simple yet elegant pairings, your Raspberry And Cream Angel Food Cake will shine as the centerpiece of any gathering!

How to Store and Freeze Raspberry And Cream Angel Food Cake

Fridge: Store the assembled cake in the refrigerator for up to 2-3 days. Tent it loosely with plastic wrap to keep the texture light and airy.

Freezer: For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight before serving.

Reheating: While it’s best enjoyed cold, you can gently reheat a slice in the microwave for 10-15 seconds to enjoy a slightly warm treat with your coffee.

Leftover Cream: If you have leftover mascarpone cream or meringue, store it in an airtight container in the fridge for up to 2 days for use on fresh fruits or pancakes.

Homemade Raspberry And Cream Angel Food Cake Recipe FAQs

What type of egg whites should I use?
Absolutely! For the best results, use fresh, room temperature egg whites. They whip better and give your cake the lift it needs, resulting in a beautifully airy texture.

How long can I store the Raspberry And Cream Angel Food Cake?
Very good question! Keep your cake refrigerated for 2-3 days due to the cream content. Just be sure to tent it loosely with plastic wrap to maintain its wonderful texture and freshness.

Can I freeze the cake for later use?
Of course! To freeze, slice the cooled cake and wrap individual pieces tightly in plastic wrap, then aluminum foil. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw the slices in the refrigerator overnight.

What if my egg whites aren’t whipping to soft peaks?
Not a problem! If your egg whites won’t whip properly, ensure that all your mixing bowls and equipment are completely grease-free, as even a trace of fat can inhibit the process. If you added cream of tartar, make sure to beat them until soft peaks form before adding your sugar gradually.

Can I make this cake gluten-free?
Yes, absolutely! To adapt this recipe for a gluten-free diet, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for structure. This way, you can still enjoy a delightful Raspberry And Cream Angel Food Cake without any gluten.

Is this cake safe for pets?
While the Raspberry And Cream Angel Food Cake is a delicious treat for humans, it’s not suitable for pets due to the sugar and cream content. Be sure to keep it away from curious paws!