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.
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