Description
A delightful treat that combines light, fluffy cake with a burst of tangy raspberry flavor, perfect for any occasion.
Ingredients
Scale
- 6 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry puree
- 1 cup all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (160°C) and prepare a 9-inch round cake pan.
- Blend fresh or frozen raspberries to make raspberry puree and strain if desired.
- Beat egg whites until frothy, then add cream of tartar and beat until soft peaks form.
- Gradually add sugar while beating until stiff, glossy peaks form.
- Gently fold in vanilla extract.
- Sift flour over the egg whites and fold until just combined.
- Mix 1/4 cup of batter with raspberry puree and fold back into the main batter to create swirls.
- Pour batter into the prepared pan and bake for 25-30 minutes until set and golden.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Store in an airtight container at room temperature for up to three days.
- Refrigerate for up to a week for longer storage.
- Freeze leftovers wrapped tightly for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Raspberry, Cake, Dessert, Cloud Cake, Baking