This Heavenly Angel Food Cake with Raspberry Sauce is a divine, airy delight. Fluffy cake meets a tart, vibrant raspberry sauce—perfect as a standout angel food cake from your cake recipes, offering a light, fruity treat that’s simple yet elegant for any occasion.
Recipe Tips and Tricks
Use room-temp egg whites—whips higher; cold ones falter. Sift flour twice—keeps it airy; clumps drag it down. Don’t grease the pan—cake needs grip; grease makes it slip. Cool upside down—maintains height; upright collapses it. Strain raspberry sauce—removes seeds; smooth texture shines.
Why You’ll Love This Recipe
Get ready to taste a dessert that’s as heavenly as it is easy with this Heavenly Angel Food Cake with Raspberry Sauce—it’s a standout angel food cake from your cake recipes collection, making it your new favorite for a light, fruity indulgence! This recipe is pure bliss: fluffy, cloud-like cake rises to perfection with a tender crumb, then gets drizzled with a tart, ruby-red raspberry sauce—all whipped up with simple steps, turning basic ingredients into a divine pairing that’s perfect for any gathering or sweet escape. It’s the ultimate angelic treat—just mix, bake, and sauce it up, then slice into a piece that’s airy and refreshing, turning any moment into a joyful celebration without any fuss. Whether you’re hosting a party, craving a classic with a fruity twist, or just want a dessert that feels like a little piece of heaven, this one’s a total winner—light, raspberry-kissed, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Heavenly Angel Food Cake with Raspberry Sauce
Fluffy angel food cake with tart raspberry sauce—heavenly treat.
Ingredients
- 12 large egg whites (room temperature)
- 1 ¼ cups granulated sugar
- 1 cup cake flour
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar (for sauce)
- 1 tbsp fresh lemon juice
Instructions
- Gear Up for Heavenly Bliss: Alright, let’s whip up this light, fruity delight—grab a mixing bowl, a whisk or mixer, a sifter, an angel food cake pan, a small saucepan, and a spoon! This cake is about to lift your spirits. Picture that raspberry drizzle—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 325°F (165°C)—imagine that perfect bake coming. Keep the pan ungreased—picture the cake soaring high. Take a moment to feel the excitement build as we dive into this heavenly adventure!
- Whip the Whites: Pour 12 room-temp egg whites into your bowl—add 1 tsp cream of tartar and ¼ tsp salt. Whisk or beat on medium until foamy—imagine those bubbles rising. Crank it to high, slowly adding ¾ cup granulated sugar—picture those stiff, glossy peaks. Grin at the airy magic unfolding!
- Add Flavor: Splash in 1 tsp vanilla extract—imagine that warm scent lifting it. Beat until peaks hold firm—picture that cloud-like texture. Feel proud as you set the bowl aside, ready for the next heavenly step!
- Sift and Fold: Sift 1 cup cake flour and ½ cup granulated sugar together—twice! Imagine that tender, light crumb. Gently fold into the egg whites with a spatula—picture it staying fluffy. Keep it slow and gentle, grinning at this airy masterpiece coming together!
- Fill the Pan: Spoon the batter into your ungreased angel food cake pan—smooth the top lightly. Imagine that golden rise—pop it into the oven for 35-40 minutes. Picture it turning light brown and springy, feeling excited for the big reveal!
- Cool It Right: Pull the cake out—flip the pan upside down on a bottle or rack right away. Imagine it holding that height—let it cool for 1 hour. Grin at the suspense, dreaming of that fluffy base for our sauce!
- Make the Raspberry Sauce: In a saucepan, combine 2 cups raspberries, ¼ cup sugar, and 1 tbsp lemon juice—heat over medium, stirring. Imagine that tart aroma filling the air—simmer 5-7 minutes until berries break down. Strain through a sieve—picture that smooth, ruby sauce. Let it cool, feeling proud of this fruity crown!
- Release and Sauce: Run a knife around the cooled cake’s edges—ease it onto a plate. Drizzle that raspberry sauce over the top—imagine it cascading down. Make it look divine, grinning at this heavenly finish!
- Serve Your Angelic Treat: Slice that gorgeous cake—admire its airy texture and vibrant sauce! Serve with extra berries or solo—dig in slow, savoring every fluffy, fruity bite with a big, happy grin, feeling that heavenly joy lift your soul!
Notes
- Room-temp whites—cold won’t whip; warm rises best!
- No grease—cake slips; ungreased climbs high!
- Strain sauce—seeds clog it; smooth is heavenly!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 174Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 104mgCarbohydrates 38gFiber 2gSugar 27gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites lift—12 large (90g protein, 0g fat, 204 kcal) airy base. Sugar sweetens—1 ¼ cups (300g carbs, 1200 kcal) fine texture. Cake flour lightens—1 cup (120g carbs, 400 kcal) soft crumb. Cream of tartar stabilizes—1 tsp (negligible macros) firm peaks. Vanilla extract flavors—1 tsp (negligible macros) warm note. Raspberries sauce—2 cups (30g carbs, 120 kcal) tart freshness. Lemon juice brightens—1 tbsp (1g carbs, 5 kcal) zesty lift. Sugar for sauce—¼ cup (50g carbs, 200 kcal) balances tartness.
Variations and Substitutions
Swap raspberries with strawberries—2 cups (40g carbs), sweeter sauce. Use almond extract instead of vanilla—1 tsp (negligible macros), nutty twist. Sub cake flour with all-purpose + cornstarch—¾ cup + 2 tbsp (120g carbs), similar lightness. Replace lemon juice with orange—1 tbsp (2g carbs), milder citrus. Use honey for sauce—¼ cup (68g carbs), floral sweetness. Add zest—1 tsp lemon (negligible macros), extra zing. Top with whipped cream—½ cup (20g fat), instead of sauce. Dust with powdered sugar—1 tbsp (10g carbs), simple finish.
Storage Options
Store unfrosted cake at room temp—covered, lasts 2-3 days; stays fluffy. Store with sauce in fridge—airtight, keeps 1-2 days; sauce softens cake. Freeze unsauced slices—wrap tightly, up to 2 months; thaw at room temp, add sauce fresh. Keep sauce separate—lasts 5 days in fridge.
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