Effortless Raspberry Angel Food (Print Version)
# Ingredients:
→ Cake
01 -
170 grams fresh raspberries, hang onto 6 for the topping
02 -
Seeds scraped from 3 vanilla beans
03 -
1 teaspoon cream of tartar
04 -
0.25 teaspoon fine salt
05 -
250 grams caster sugar, divided up
06 -
155 grams cake flour or standard flour
07 -
12 egg whites, best at room temperature
→ Lemon Raspberry Glaze
08 -
1 tablespoon fresh lemon juice, add more if you want it thinner
09 -
6 raspberries, gently mashed
10 -
120 grams powdered sugar
# Instructions:
01 -
Cut nice slices using a serrated knife. Dig in and enjoy right away.
02 -
Drizzle the glaze over the cooled cake, then let it sit out for about 15 minutes until it’s set before you dig in.
03 -
Mix together icing sugar, a few crushed raspberries, and fresh lemon juice in a small bowl. If it seems too thick, just splash in a little more lemon juice till it looks right.
04 -
After baking, let the pan hang out for 5 minutes, then flip it over gently onto a wire rack and wait for it to cool off completely.
05 -
Slide the pan into the oven and bake for 35 to 40 minutes. It’s ready when the top has turned golden and springs back if you poke it.
06 -
Dollop half the batter into your prepped pan. Scatter the raspberries all over that layer, then spoon in the rest of the batter and smooth out the top.
07 -
Using a spatula, softly fold in the flour mixture (in three goes) to your egg white fluff. Don’t press down—you don’t wanna lose the airy texture.
08 -
Keep mixing and slowly shake in the rest of the caster sugar a spoonful at a time. Your mixture’s done when it stands up in firm, glossy peaks.
09 -
Grab your mixer bowl and whip the egg whites on medium till they’re bubbly. Toss in cream of tartar and the vanilla seeds. Turn the speed up and beat until the whites look pillowy and soft peaks start showing.
10 -
Dump flour, 125 grams sugar, and salt into a big bowl and sift all of it together—do this three times so it’s extra fluffy.
11 -
Fire up your oven to 175°C. Give a silicone bundt pan a super light coating of spray and leave it on standby.
# Notes:
01 -
Let those egg whites sit out to hit room temp—they’ll puff up bigger and make your cake lighter.
02 -
Go ahead and coat frozen raspberries with a bit of flour before mixing into the batter. This keeps them from all dropping to the bottom.
03 -
A silicone bundt pan makes it way easier to get the cake out without any sticking drama.
04 -
Pat your raspberries dry before tossing them in so you don’t end up with a soggy cake.
05 -
Want a super smooth glaze? Puree the raspberries and push them through a mesh strainer before adding sugar and lemon.