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–+ servings
Raspberry And Cream Angel Food Cake

Delightful Raspberry And Cream Angel Food Cake Made Easy

This Raspberry And Cream Angel Food Cake is a light, airy dessert that combines sweet and tart flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 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
For the Filling
  • 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
For the Meringue
  • 1/4 cup Water Used in the meringue syrup

Equipment

  • Mixing Bowl
  • electric mixer
  • angel food cake pan
  • spatula
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and gather ingredients at room temperature.
  2. In a clean bowl, beat 12 egg whites with 1 teaspoon of cream of tartar until soft peaks form.
  3. Gradually add 3/4 cup of superfine sugar and 1 teaspoon of vanilla extract.
  4. Sift together 1 cup of all-purpose flour and 1/2 cup of superfine sugar; fold into egg whites.
  5. Pour the batter into an ungreased pan, bake for 30 minutes, then cool upside down.
  6. Slice cake into three layers and prepare filling with mascarpone, pouring cream, and vanilla.
  7. Layer raspberry preserves and mascarpone cream between cake layers.
  8. Combine 1/4 cup of water, 1 teaspoon of cream of tartar, and 1 cup of sugar; heat and whisk into whipped egg whites.
  9. Spread meringue over the cake for a decorative finish.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 100mgPotassium: 130mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all mixing equipment is grease-free for best volume in egg whites. Store in the refrigerator for up to 2-3 days.

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