Raspberry Angel Food Cake (Printable Version)
A light, airy cake infused with fresh raspberries, offering a refreshing fruity twist on the classic fluffy dessert.
# Ingredients:
→ Cake Base
01 -
1 box angel food cake mix
02 -
1/2 cup water
03 -
2 tbsp lemon juice
04 -
1 tsp vanilla extract
→ Fruit
05 -
1 cup fresh raspberries
06 -
1/4 cup sugar
→ Optional Toppings
07 -
Powdered sugar for dusting
08 -
Whipped cream for serving
# Steps:
01 -
Preheat oven to 350°F (175°C). Lightly grease a tube pan without flouring to ensure proper cake rise.
02 -
Combine angel food cake mix with water, lemon juice, and vanilla extract. Beat with an electric mixer at high speed for 2 minutes until stiff peaks form.
03 -
Gently fold raspberries into the batter using a spatula, taking care not to crush the berries or deflate the mixture.
04 -
Pour batter into prepared tube pan. Gently tap pan to release air bubbles. Bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean.
05 -
Remove from oven and immediately invert pan onto a cooling rack or bottle. Allow to cool completely for 1 hour while suspended upside down.
06 -
Once cooled, run a knife around the edges to loosen. Gently remove cake from pan and transfer to a serving platter.
# Notes:
01 -
Don't overmix when folding in raspberries to maintain the airy texture
02 -
Angel food cake must be cooled upside down to preserve its structure
03 -
Fresh raspberries work best, but frozen can be used if thoroughly thawed and drained
04 -
Store at room temperature in an airtight container for 1-2 days or refrigerated for up to 5 days