Jump to Recipe Print RecipeIn a cozy kitchen bathed in golden afternoon light, I once found myself bewildered by a sea of baking options, each calling for a complicated list of ingredients. But then, I stumbled upon the idea of a Homemade Raspberry and Cream Angel Food Cake and felt an instant spark of inspiration. This delightful dessert is a breeze to whip up, making it perfect for those moments when you want something special but don’t want to spend all day in the kitchen. With its light, airy texture and the heavenly combination of fresh raspberries and creamy mascarpone, it brings joy to any gathering without the fuss. Plus, it’s an elegant option that is surprisingly achievable, even for those just starting their baking journey. So, are you ready to create something truly sublime that will leave everyone asking for seconds? Why is This Cake a Must-Try? Effortless Elegance: This Homemade Raspberry and Cream Angel Food Cake fits beautifully for any occasion, adding a touch of sophistication with minimal effort. Guilt-Free Delight: With its light texture and fruity notes, you’ll love indulging without the heaviness of traditional desserts. Perfect for Gatherings: Elevate any gathering—friends, family, or especially a picnic—with a cake that looks stunning and tastes divine. Beginner-Friendly: Even novice bakers can impress with this simple recipe, making it an ideal choice for those easing into the world of baking. Versatile Combinations: Want to switch it up? Try Blueberry Cake Donuts or Strawberry Cheesecake Sandwiches for a refreshing take on desserts! Visual Showstopper: The vibrant swirls of raspberry preserves not only taste amazing but also create a dessert that’s as pleasing to the eye as to the palate. Raspberry And Cream Angel Food Cake Ingredients Discover the delightful blend of flavors in this simple yet sophisticated dessert! For the Cake Base Egg whites – Essential for fluffiness; use fresh ones for best results. Cream of tartar – Stabilizes egg whites and prevents overbeating; can be substituted with lemon juice in a pinch. Vanilla extract – Adds warmth and enhances the flavor; opt for pure vanilla for a richer experience. Superfine sugar – Sweetens the cake and helps create texture; dissolves easily compared to granulated sugar. All-purpose flour – Provides the crucial structure for a perfect crumb; avoid whole wheat flour for desired lightness. For the Cream Filling Mascarpone – Gives a creamy richness and smooth texture; feel free to swap with cream cheese for a tangy twist. Pouring cream – Lightens the filling and ensures a fluffy texture; heavy cream is an acceptable alternative. Raspberry preserves – Adds fruity flavor and moisture to the layers; fresh raspberries work well too but may need a bit of sugar. For the Meringue Topping Water – Creates a syrup for meringue preparation, helping to achieve that perfect volunteer. This Raspberry and Cream Angel Food Cake is not just a treat for your taste buds, but also a delight to make! Step‑by‑Step Instructions for Raspberry And Cream Angel Food Cake Step 1: Preheat the Oven Start by preheating your oven to 350°F (180°C). This is crucial for achieving that perfect light and airy texture in your Raspberry And Cream Angel Food Cake. While the oven heats up, ensure you have an ungreased angel food cake pan ready, as the cake needs to cling to the sides for optimal rise. Step 2: Whip the Egg Whites In a large mixing bowl, combine 12 egg whites and 1 teaspoon of cream of tartar. Using an electric mixer, whip on high speed until soft peaks form, which should take about 2-3 minutes. Gradually add in ¾ cup of superfine sugar and 1 teaspoon of vanilla extract, continuing to beat until the mixture becomes thick, glossy, and forms stiff peaks. Step 3: Fold in the Dry Ingredients In a separate bowl, sift together 1 cup of all-purpose flour and ½ cup of sugar. Gently fold this dry mixture into the whipped egg whites using a spatula, being careful not to deflate the batter. This step is key to maintaining the airy texture of your cake; it should look light and fluffy once fully combined. Step 4: Pour the Batter into the Pan Spoon the batter into your ungreased angel food cake pan, spreading it evenly. Smooth the top with a spatula, ensuring there are no air pockets. This is where the magic happens! Bake in the preheated oven for about 30 minutes, or until the cake springs back when lightly touched. Step 5: Cool the Cake Once baked, immediately invert the cake pan onto a cooling rack. Let it cool upside down for about 1 hour. This cooling method prevents the cake from collapsing, ensuring it remains fluffy. Once cooled, carefully remove the cake from the pan and slice it into 3 horizontal layers for filling. Step 6: Prepare the Cream Filling In a mixing bowl, whisk together 1 cup of mascarpone, 1 cup of pouring cream, and 1 teaspoon of vanilla extract until stiff peaks form. This creamy filling will complement your light cake beautifully. Stir gently to ensure it remains fluffy and aerated, ready for assembly. Step 7: Assemble the Cake Layers Start layering your Raspberry And Cream Angel Food Cake by spreading half of the raspberry preserves on the first layer. Next, add half of the mascarpone cream on top. Repeat the process with the second layer, ensuring even distribution of the flavorful fillings. This creates delightful fruity and creamy contrasts. Step 8: Make the Meringue Topping In a saucepan, combine 1 cup of water, 1 teaspoon of cream of tartar, and 1 cup of sugar over medium heat, stirring until the sugar dissolves. This syrup will be added to your previously whipped egg whites. Whisk the syrup into the egg whites gradually until the mixture achieves stiff peaks, forming a luscious meringue. Step 9: Top the Cake with Meringue Spread the lovely meringue over the assembled cake using a spatula. Feel free to create peaks and swirls with the back of a spoon for a delightful effect. This final touch will enhance the visual appeal of your Raspberry And Cream Angel Food Cake, transforming it into a showstopper. Step 10: Refrigerate Before Serving Once decorated, refrigerate the cake for at least an hour before serving. This allows the flavors to meld together and helps the cream consistency firm up. Your Raspberry And Cream Angel Food Cake will be more manageable for cutting into neat slices, ready to impress your family and friends! What to Serve with Raspberry And Cream Angel Food Cake Transform your gathering into a delightful celebration by pairing this airy dessert with complementary sides and treats. Fresh Berries: A medley of strawberries, blueberries, and blackberries adds a burst of color and freshness, enhancing the raspberry flavors. They also bring a juicy pop that contrasts beautifully with the cake’s fluffiness. Vanilla Ice Cream: A scoop of creamy vanilla ice cream offers a rich, cool contrast, making each bite of the cake feel even more indulgent and luxurious. Whipped Cream: Lightly sweetened whipped cream adds a velvety texture, enhancing the creaminess of the mascarpone while maintaining that airy delicacy you love. Mint Leaves: Fresh mint leaves not only beautify your plate but also introduce a refreshing, aromatic element that elevates the whole dessert experience. Lemonade Sparkler: Serve this refreshing drink alongside your cake for a zesty balance. The light citrus notes and fizz perfectly complement the sweet and creamy layers of your angel food cake. Chocolate Shavings: A sprinkle of dark chocolate shavings adds an unexpected depth of flavor, creating a stunning visual contrast that intrigues the palate. Charming Tea Sampler: Offer a variety of teas, from floral jasmine to robust Earl Grey. This warm, comforting beverage meticulously pairs with the lightness of the cake, making for a soothing end to your meal. Delight in these pairings and watch your Raspberry And Cream Angel Food Cake become the star of the table! Make Ahead Options These delightful Raspberry And Cream Angel Food Cakes are perfect for busy home cooks looking to save time while still impressing guests! You can prepare the cake base up to 24 hours in advance; simply allow it to cool completely before storing it uncovered at room temperature to maintain its airy texture. The creamy mascarpone filling can be made up to 3 days ahead and kept in the refrigerator in an airtight container to preserve its freshness. When you’re ready to serve, layer the cake with the filling, add the raspberry preserves, and whip the meringue topping just before serving for the best taste and texture. This way, you’ll enjoy a gorgeous dessert with minimal last-minute effort! Expert Tips for Raspberry And Cream Angel Food Cake Grease-Free Whisking: Keep all equipment completely grease-free when whipping egg whites to achieve maximum volume and fluffiness. Avoid Overbeating: Stop whipping egg whites once they reach soft to firm peaks; overbeating can lead to a collapsed meringue. Gentle Folding: When folding dry ingredients into egg whites, use a gentle hand to preserve the airy texture of your batter, crucial for a successful Raspberry And Cream Angel Food Cake. No Greased Pan: Never grease your angel food cake pan; the batter relies on the sides to cling and support its rise during baking. Chill Before Slicing: Refrigerate the completed cake before serving. This step firms the cream, ensuring clean and neat slices, enhancing the overall presentation. Raspberry And Cream Angel Food Cake Variations Feel free to get creative with this recipe and tailor it to your taste preferences! Berry Swap: Replace raspberries with strawberries or blueberries to create a new fruity flavor profile. Creamy Alternatives: Substitute mascarpone with whipped cream for a lighter filling, or try flavored cream for a unique twist. Sugar-Free Delight: Use a sugar substitute for a guilt-free option without compromising on sweetness, ideal for those watching their sugar intake. Nutty Texture: Incorporate crushed nuts, like almonds or hazelnuts, into the batter or as a top garnish for an added crunch and depth. Flavored Extracts: Experiment by adding orange or almond extracts alongside vanilla to infuse the cake with a delightful aroma and flavor boost. Chocolate Twist: Fold in cocoa powder into the cake batter for a hint of chocolate, balancing beautifully with the fruity layers. Layered Indulgence: Add some fresh whipped cream layers between the cake layers alongside the raspberry filling for extra creaminess and decadence. Elegant Presentation: Instead of meringue, top with a dusting of powdered sugar or a light vanilla glaze for a refined look that complements the cake’s vibrant colors. For more delightful ideas, check out these recipes: Decadent Red Velvet Cake or our heavenly Cinnamon Zucchini Coffee Cake. Each brings a unique twist that celebrates homemade goodness! How to Store and Freeze Raspberry And Cream Angel Food Cake Room Temperature: Store the cake uncovered at room temperature for up to 2 days to maintain its airy texture and flavor. Fridge: If you need to keep it longer, refrigerate the cake for up to 3 days, but ideally, keep the cream and fruit layers separate until ready to serve to preserve freshness. Freezer: This cake can be frozen for up to 2 months. Wrap layers tightly in plastic wrap and then in aluminum foil before freezing to prevent freezer burn. Reheating: When ready to enjoy leftovers, thaw in the fridge overnight and serve chilled. Avoid reheating to keep the meringue and cream textures intact. Raspberry And Cream Angel Food Cake Recipe FAQs How do I know if my egg whites are fresh enough? Absolutely! Fresh egg whites are crucial for achieving that beautiful fluffiness in your Raspberry And Cream Angel Food Cake. You can tell if they’re fresh if the whites are clear and hold their shape when whipped. If they appear cloudy or have a strong smell, it’s best to opt for fresher eggs. What’s the best way to store leftover cake? To keep your cake delicious, store it uncovered at room temperature for about 2 days. If you know it will sit longer, refrigerate it for up to 3 days, but I recommend keeping your cream and berry layers prepared separately until just before serving to maintain freshness. Can I freeze my angel food cake? Indeed! You can freeze this delightful cake for up to 2 months. Simply wrap each layer tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw the layers in the fridge overnight and serve chilled for the best texture. What if my meringue doesn’t stiffen? Very often, if your meringue isn’t coming together, it could be due to grease on your mixing bowl or beaters—which can inhibit the egg whites from whipping perfectly. Make sure everything is clean and dry. If your egg whites aren’t whipping up, you might have overbeaten them or they could be too warm. Aim for soft to firm peaks and ensure ingredients are at room temperature. Are there any dietary considerations for pets or allergies? Of course! This Raspberry And Cream Angel Food Cake contains ingredients that may not be suitable for pets, especially the cream and sugar. If you’re serving this dessert at a gathering, be sure to check for any allergies related to eggs, gluten, or dairy, as these are the primary ingredients that could pose risks for some. Delight in Homemade Raspberry And Cream Angel Food Cake No ratings yet This Raspberry And Cream Angel Food Cake is a light and airy dessert that blends fresh raspberries and creamy mascarpone, perfect for any occasion. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsCooling Time 1 hour hrTotal Time 1 hour hr 50 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Base12 large Egg whites Use fresh for best results.1 teaspoon Cream of tartar Can be substituted with lemon juice.1 teaspoon Vanilla extract Opt for pure vanilla.¾ cup Superfine sugar Dissolves easily compared to granulated sugar.1 cup All-purpose flour Avoid whole wheat flour.For the Cream Filling1 cup Mascarpone Can substitute with cream cheese.1 cup Pouring cream Heavy cream is an alternative.½ cup Raspberry preserves Fresh raspberries work well too.For the Meringue Topping1 cup Water Use to create a syrup for meringue. Equipment Angel Food Cake PanMixing BowlElectric MixerSpatulasaucepan Method Step-by-Step InstructionsPreheat the oven to 350°F (180°C). Prepare an ungreased angel food cake pan.In a large bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form.In a separate bowl, sift together all-purpose flour and sugar. Gently fold into whipped egg whites.Pour the batter into the ungreased pan, smoothing the top. Bake for about 30 minutes.Cool the cake upside down for about 1 hour before removing from the pan and slicing into 3 layers.Whisk mascarpone, pouring cream, and vanilla until stiff peaks form.Spread half of the raspberry preserves on the first layer, then half of the cream filling. Repeat for the second layer.Combine water, cream of tartar, and sugar in a saucepan until sugar dissolves. Gradually whisk into whipped egg whites until stiff peaks form.Spread the meringue over the assembled cake, creating peaks and swirls.Refrigerate for at least an hour before serving for best results. Nutrition Serving: 1sliceCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 90mgPotassium: 140mgSugar: 15gVitamin A: 450IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg NotesEnsure all equipment used for whipping egg whites is grease-free to achieve maximum volume. Refrigerate the completed cake before serving for clean slices. Tried this recipe?Let us know how it was!
