Go Back
–+ servings
Raspberry And Cream Angel Food Cake

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
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 12 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 Filling
  • 1 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 Topping
  • 1 cup Water Use to create a syrup for meringue.

Equipment

  • Angel Food Cake Pan
  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (180°C). Prepare an ungreased angel food cake pan.
  2. 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.
  3. In a separate bowl, sift together all-purpose flour and sugar. Gently fold into whipped egg whites.
  4. Pour the batter into the ungreased pan, smoothing the top. Bake for about 30 minutes.
  5. Cool the cake upside down for about 1 hour before removing from the pan and slicing into 3 layers.
  6. Whisk mascarpone, pouring cream, and vanilla until stiff peaks form.
  7. Spread half of the raspberry preserves on the first layer, then half of the cream filling. Repeat for the second layer.
  8. Combine water, cream of tartar, and sugar in a saucepan until sugar dissolves. Gradually whisk into whipped egg whites until stiff peaks form.
  9. Spread the meringue over the assembled cake, creating peaks and swirls.
  10. 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

Notes

Ensure 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!