Description
A light and fluffy dessert made with angel food cake and fresh raspberries.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, sift together cake flour and 3/4 cup granulated sugar.
- In another bowl, beat egg whites and salt until soft peaks form.
- Gradually add remaining sugar, beating until stiff peaks form.
- Fold in vanilla and almond extracts.
- Gently fold in the flour mixture.
- Pour batter into an ungreased angel food cake pan.
- Bake for 30-35 minutes or until golden brown.
- Cool upside down on a wire rack.
- Once cool, remove from pan and top with raspberries and powdered sugar.
Notes
- Store leftovers in the refrigerator.
- Use fresh raspberries for best flavor.
- Can be served with whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Raspberry Angel Food Cake