Raspberry Angel Food Cake with Lemon Raspberry Glaze Recipe

Introduction

This Raspberry Angel Food Cake is a light and airy dessert bursting with fresh raspberry flavor. Topped with a tangy lemon raspberry glaze, it’s perfect for spring and summer gatherings or any time you want a delicate sweet treat.

Ingredients

• 12 egg whites (at room temperature)
• 1¼ cup cake flour (or all-purpose flour)
• 1¼ cups caster sugar
• ¼ teaspoon salt
• 1 teaspoon cream of tartar
• 3 vanilla beans (seeds only)
• 6 ounces raspberries (reserve 6 for garnish)
• 1 cup powdered sugar
• 6 raspberries (slightly crushed)
• 1 tablespoon lemon juice (more if needed)

Instructions

1. Step 1: Preheat the oven to 350 degrees F (175 degrees C).
2. Step 2: Lightly spray a bundt pan with cooking spray and set aside.
3. Step 3: Over a large bowl, sift together the flour, ½ cup of sugar, and salt. Repeat the sifting process three times for a fine mixture.
4. Step 4: In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy. Add the cream of tartar and vanilla bean seeds, then increase speed to medium-high and beat until soft peaks form.
5. Step 5: Gradually add the remaining sugar a few tablespoons at a time, beating until fully incorporated and the mixture holds stiff peaks.
6. Step 6: Using a spatula, gently fold the sifted flour mixture into the egg whites in three additions. Turn the bowl consistently to maintain the air in the batter until fully combined.
7. Step 7: Spoon half of the batter into the prepared pan. Evenly distribute the raspberries over the batter, then cover with the remaining batter and smooth the top with a spatula.
8. Step 8: Bake for 35 to 40 minutes, until the cake is golden on top and springs back when touched. Remove from the oven and let stand for 5 minutes.
9. Step 9: Invert the cake onto a cooling rack and allow it to cool completely.
10. Step 10: To make the lemon raspberry glaze, combine powdered sugar, crushed raspberries, and lemon juice in a small bowl. Stir until glossy and smooth. Adjust consistency with additional lemon juice if needed.
11. Step 11: Pour the glaze over the cooled cake and let it set for 15 minutes before serving.
12. Step 12: Serve the cake and enjoy the fresh, sweet, and tangy flavors.

Tips & Variations

• For best results, use room temperature egg whites to achieve maximum volume.
• You can substitute all-purpose flour if cake flour is not available; just be sure to measure carefully.
• Try adding a teaspoon of lemon zest to the batter for extra citrus aroma.
• Use fresh or frozen raspberries depending on season — just thaw frozen berries before adding.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, bring to room temperature before serving for best texture. The glaze may become slightly firmer when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen egg whites for this recipe?

Yes, you can use frozen egg whites, but be sure to thaw and bring them to room temperature before whipping for best volume and texture.

How do I prevent the angel food cake from sticking to the pan?

Lightly spraying the pan with cooking spray is sufficient, especially when using a silicone bundt pan as in this recipe. Avoid over-greasing since angel food cake needs to cling slightly to the pan as it rises.

Raspberry Angel Food Cake with Lemon Raspberry Glaze Recipe

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This Raspberry Angel Food Cake is a light, airy dessert bursting with fresh raspberries and a tangy lemon raspberry glaze. Perfectly baked to a golden spongy texture, this cake combines the delicate sweetness of vanilla bean with the bright flavor of raspberries, topped with a glossy lemon glaze that enhances its refreshing taste.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Angel Food Cake

• 12 egg whites (at room temperature)
• 1¼ cup cake flour (or all purpose flour)
• 1¼ cups caster sugar
• ¼ teaspoon salt
• 1 teaspoon cream of tartar
• 3 vanilla beans (seeds only)
• 6 ounces raspberries (minus six for decoration)

Lemon Raspberry Glaze

• 1 cup powdered sugar
• 6 raspberries (slightly crushed)
• 1 tablespoon lemon juice (more if needed)

Instructions

1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
2. Prepare the pan: Lightly spray a bundt pan, preferably silicone, with cooking spray and set it aside to prevent sticking.
3. Sift dry ingredients: In a large bowl, sift together the cake flour (or all purpose flour), half a cup of caster sugar, and salt. Repeat the sifting process three times to aerate and combine thoroughly.
4. Beat egg whites: In a stand mixer bowl fitted with the whisk attachment, add the room temperature egg whites and beat on medium speed until frothy. Add cream of tartar and vanilla bean seeds, then increase speed to medium-high and beat until soft peaks form. Gradually add the remaining sugar a few tablespoons at a time, beating well after each addition, until fully incorporated and glossy.
5. Fold in dry ingredients: Using a spatula, gently fold in the sifted flour mixture in three parts. Carefully turn over the egg whites consistently until all flour is fully incorporated without deflating the mixture.
6. Assemble in pan: Spoon half of the batter into the prepared bundt pan. Evenly distribute the 6 ounces of raspberries over the batter, then top with the remaining batter and level off the top with a spatula.
7. Bake the cake: Bake in the preheated oven for 35 to 40 minutes until the cake is golden on top and springs back to touch. Remove from the oven, allow it to stand for 5 minutes, then invert onto a cooling rack and let it cool completely.
8. Make the lemon raspberry glaze: In a small bowl, combine the powdered sugar, slightly crushed raspberries, and lemon juice. Mix until smooth and glossy with a thick but pourable consistency. If the glaze is too thin, add an additional teaspoon of lemon juice.
9. Glaze the cake: Pour the glaze evenly over the cooled angel food cake. Let it stand for at least 15 minutes to allow the glaze to set.
10. Serve: Slice and serve this light, fruity cake for a refreshing dessert experience. Enjoy!

Notes

• Using room temperature egg whites helps achieve maximum volume when whipped.
• Be very gentle when folding in the flour mixture to keep the batter airy.
• If you don’t have cake flour, you can substitute all-purpose flour but the texture might be slightly less delicate.
• Make sure not to over-grease the pan; a very light spray is sufficient to help the cake release.
• The lemon juice in the glaze can be adjusted to taste for more or less tartness.
• The glaze is optional but adds a lovely tangy-sweet finish that complements the raspberries perfectly.

Keywords: raspberry angel food cake, angel food cake recipe, light cake with berries, lemon raspberry glaze, airy dessert, vanilla bean cake