Pin it
Fluffy Angel Cake with raspberries is a light treat that's big on style. Airy cake and juicy berries come together under a tart glaze that wakes up the flavors. It's the kind of dessert that's perfect for parties or anytime you want something sweet but not heavy.
I'm always asked to bring this to summer cookouts and birthdays. The first time I made it for book club, every plate was clean and people wanted seconds (and the how-to).
Dreamy Ingredients
- Lemon juice: perks up the glaze and makes the raspberry flavor pop. Freshly squeezed is the way to go
- Powdered sugar: gives the glaze a smooth, soft finish. Sift if it looks lumpy
- Fresh raspberries: add bold color and tangy bites. Find ones that are dry, plump, and not mushy
- Cake flour or all purpose flour: makes the texture soft and fine. If you want extra delicate crumb, pick unbleached cake flour
- Caster sugar: melts fast into the egg whites for that glassy look. If you can't find it, blitz regular sugar in a processor
- Salt: helps the cake taste a bit sweeter and more balanced. Go for fine sea salt for the best blend
- Cream of tartar: keeps egg whites stable so you get beautiful tops. Just make sure it's not clumpy
- Egg whites at room temp: these make the cake extra airy. Leave them out for at least an hour
- Vanilla bean seeds: bring deep vanilla flavor and aroma. Use a fat pod for major flavor
Simple Step Guide
- Glaze and Slice:
- Drizzle your glaze on top of the cooled cake. Give it 15 minutes before cutting
- Make the Topping:
- Squish the raspberries you saved for the glaze, then mix them with powdered sugar and lemon juice. Stir till it's thick but pourable
- Cool it Down:
- Turn your cake upside down on a rack, and let it go totally cool — that keeps it tall and soft
- Bake it Up:
- Pop in at 350°F for about 35–40 minutes, until the top is golden and it springs back. Let it sit for 5 minutes then flip it onto a rack
- Batter and Raspberries:
- Spoon half your batter into the pan, sprinkle on most of the berries (save a few!). Add the rest of the batter and smooth it out
- Fold It Together:
- Use a spatula to slowly mix the flour blend into the egg whites in three rounds. Be gentle and go slow till it's just mixed
- Add Sugar in Steps:
- With your mixer on, sprinkle in the rest of the sugar bit by bit. Keep whipping until it goes glossy and stands up with medium peaks
- Whip Up Eggs:
- Toss the room-temp egg whites in your mixer and start beating. When they're foamy, add cream of tartar and vanilla. Whip on higher speed till you see soft peaks
- Sift Everything Dry:
- In a big bowl, sift the flour, caster sugar, and salt together three times so it’s superfine
- Prep Your Pan:
- Spray a bundt pan with just a tiny bit of nonstick spray. Silicone pans make things super easy when you take the cake out
Pin it
The vanilla bean seeds are my favorite touch. Even after cooling, they fill the kitchen with that bakery smell. My daughter begs for raspberry glaze every birthday since we made this together.
How To Store
- If glazed, let it dry uncovered for twenty minutes before wrapping or freezing so it won't stick
- Keep the cake on the counter covered for up to two days
- Freeze slices tightly wrapped for longer, and let them warm up before eating so they stay soft
Swaps You Can Make
- Frozen raspberries work if you toss them with a bit of flour — don't thaw them first
- You can swap the vanilla seeds for top-shelf vanilla extract, about a teaspoon
- Switch in your go-to one-for-one gluten free flour (just sift it well)
Fun Ways To Serve
- Serve slices with more fresh raspberries
- Drizzle with extra lemon juice or add a dollop of softly whipped cream
- Makes a pretty brunch centerpiece or fits right in at tea time
Pin it
Background and Traditions
This cake took off in the US because it's simple and super light. People love it for spring and summer parties, and it's always made with tart berries. Home bakers know — getting those egg whites just right is the main way to pull off a perfect tall cake.
Frequently Asked Questions
- → How can I keep raspberries from sinking?
Give the berries a quick toss with some flour before you mix them in. That little bit of coating keeps ’em from dropping to the bottom.
- → Why use room temp egg whites?
When egg whites aren't cold, they whip up fluffier and foamier, which makes the whole cake lighter.
- → What's the top pan choice for this?
Try a silicone bundt pan. You won't need to worry about sticking and it's easy to pop the cake out in one piece.
- → Can I swap in frozen raspberries?
You sure can. Thaw them and pat dry first, then toss with flour so you don’t add extra water and they won’t sink.
- → How to fix lumpy glaze?
Blend the raspberries, filter out seeds, then stir together with powdered sugar and lemon juice so you get a smooth, glossy mix.
- → How do I cut this soft cake cleanly?
Grab a serrated knife and saw gently so you don't crush the airy inside or mess up the shape.