Description
A light and fluffy cake made with egg whites and raspberries.
Ingredients
Scale
- 1 cup egg whites (about 8 large eggs)
- 1 cup granulated sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat egg whites until foamy.
- Gradually add sugar, continuing to beat until stiff peaks form.
- Sift together cake flour and salt, then gently fold into the egg mixture.
- Add vanilla extract and fold in raspberries.
- Pour the batter into an ungreased tube pan.
- Bake for 30-35 minutes or until the cake springs back when touched.
- Remove from oven and invert to cool completely.
- Once cooled, remove from the pan and slice to serve.
Notes
- Store the cake in the refrigerator.
- Serve with whipped cream for extra flavor.
- Use fresh raspberries for the best taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Raspberry Angel Food Cake