Description
A light and airy cake made with egg whites and fresh raspberries, perfect for special occasions or a simple afternoon treat.
Ingredients
Scale
- 1.5 cups egg whites (at room temperature)
- 1 cup sugar (or sugar alternative)
- 1 cup all-purpose flour (sifted for lighter texture)
- 1.5 cups fresh raspberries (preferably organic)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
- Start by preparing your egg whites. Place them in a mixing bowl and whisk them until they become foamy.
- Gradually add in the sugar while continuing to whisk the egg whites until you see stiff peaks form.
- In another bowl, take your all-purpose flour and sift it together with the salt.
- Next, carefully fold the sifted flour mixture into the egg whites.
- After the flour is incorporated, add in the vanilla extract and fresh raspberries.
- Pour the batter into an ungreased angel food cake pan.
- Preheat your oven to 350°F (175°C) and bake the cake for 30 to 35 minutes.
- Once baked, remove the cake from the oven and cool it upside down in the pan for about an hour.
- After the cake has completely cooled, run a thin knife around the edge of the pan to loosen it.
Notes
For best results, ensure egg whites are at room temperature for better volume, and use fresh raspberries for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: angel food cake, raspberry cake, light dessert, fluffy cake, summer cake