A beautiful twist on a classic dessert, this Raspberry Swirl Angel Food Cake is light as a cloud with delicate tartness. A subtle swirl of fresh raspberries infuses this homemade angel food recipe with light fruit flavor. Perfect for brunch or a light dessert.
With a sweet golden crust and a spongy snow-white interior, this cake is melt-in-your-mouth good. The cake gets its rise from the air whipped into the egg whites, while sugar and vanilla give it a touch of sweetness and flavor. Once cooled, serve your freshly baked Raspberry Swirl Angel Food Cake with whipped cream, raspberry jam, and fresh raspberries.
As long as you can crack eggs, you can make this Raspberry Swirl Angel Food Cake recipe. You’ll need a GoodCook Nonstick Angel Food Cake Pan, which helps the cake to bake more evenly and quickly, and easily releases it once cooled.
Angel Food Cake Baking Essentials
With GoodCook baking essentials, you’re on your way to a light, fluffy angel food cake. Along with a GoodCook Nonstick Angel Food Cake Pan, you’ll need a GoodCook Fine Mesh Strainer, and a GoodCook Classic Spatula. It’s time to bake!
Bake & Share
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Raspberry Swirl Angel Food Cake
A beautiful twist on a classic dessert, it’s light as a cloud with delicate tartness. A subtle swirl of fresh raspberries infuses this homemade angel food cake with light fruit flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12
- 6 ounces (1 1/4 cup) fresh raspberries
- 2 Tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 1 1/4 cup All purpose flour
- 1/2 cup powdered sugar
- 14 large egg whites, room temperature
- 1/4 teaspoon coarse salt
- 1 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
With a food processor or blender, puree the raspberries, sugar, and lemon juice until smooth. With a fine mesh strainer, strain the mixture into a clean bowl, removing all the seeds. Set aside for later use.
Preheat oven to 350 F.
In a medium size bowl, mix together the flour and powdered sugar.
In a stand mixer (6 qt.), or large bowl, whisk the egg whites and salt on a medium-high speed until foamy, about 1 minute. Add the cream of tartar, whisk until soft peaks form, about 2 minutes. With the mixer still running, slowly add the sugar into the eggs with a small steady stream. Add the vanilla and whisk on high until firm peaks form and the mixture becomes glossy, about 2 more minutes.
Remove the whisk, and detach the bowl from the mixer if necessary. Sift a third of the flour mixture into the eggs. Very gently fold into the eggs with a rubber spatula, be careful not to deflate the eggs. Repeat the process two more times, until the flour is completely incorporated.
Spoon half of the batter into the 10 inch angel food cake pan. Do not grease the sides, it will cause the cake to slip and sink. Gently smooth out the batter. Pour a ¼ cup of the puree around the cake, be careful to keep away from the pan. Spoon remaining batter on top, smooth once again. Put the remaining puree around the cake. With a long skinny knife, run through the batter to remove any air holes and to swirl the puree.
Bake the cake for 30-35 minutes. The top of the cake should spring back when gently touched and wooden skewer should come out clean. Immediately flip the cake upside down and cool completely. Gravity will cause a hot cake to sink, and it will not come out of the pan. Once cooled, carefully loosen the edges and center of the cake with a thin spatula. Flip the cake out onto a plate, then flip back over to a plate so the raspberry swirl shows. Enjoy with whipped cream, raspberry jam, and fresh raspberries.
Recipe inspired by : http://www.thegalleygourmet.net/2011/05/sunday-dinner_08.html