Angel Food Cake with Raspberry Whipped Cream

March 5, 2015


Author Notes: A delicate white cake with a soft and springy texture, a golden crust, and the aroma of almond accompanied by sweet raspberry whipped cream.TammyRenea

Serves: 12

Ingredients

FOR THE CAKE

  • 1 cup sifted cake flour
  • 1 1/2 cups sugar, divided in half
  • 1/2 teaspoon salt
  • 1 1/2 cups 1 1/2 cups cold egg whites
  • 1 tablespoon fresh orange or lemon juice
  • 1 tablespoon water
  • 1 teaspoon cream of tartar
  • 1 teaspoon 1 tsp pure vanilla extract

FOR THE RASPBERRY WHIPPED CREAM

  • 1 cup 1 cup fresh raspberries
  • 1 cup 1 cup heavy cream
  • 1/4 cup ¼ cup powdered sugar
  • 1/2 teaspoon 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350º and have on hand a 9” or 10” inch ungreased tube pan.
  2. Sift cake flour, 3/4 cup sugar and salt together 3 times.
  3. In a large bowl beat egg whites, water, orange or lemon juice, cream of tartar, vanilla and almond extract on low speed for 1 minute. Increase the speed to medium and beat until a soft, slightly translucent foam is produced, about 1 ½ to 3 minutes. Gradually beat in the rest of the sugar 1 tablespoon at a time. After all the sugar is added continue to beat the mixture on medium speed until the mixture is glossy and can hold soft peaks; it is important not to beat until stiff.
  4. Transfer mixture to a 4 to 6 quart mixing bowl, and sift 1/7 of the flour mixture over the egg whites. Fold in the flour mixture until mostly incorporated and repeat 6 more times. The final time gently mix until no trace of flour remains.
  5. Pour the batter into the tube pan leveling out the top with a spatula. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Let cool upside down for 1 ½ hours.
  6. When ready slice a knife around the sides and unmold the cake.
  7. TO MAKE THE RASPBERRY WHIPPED CREAM
  8. Place raspberries in the bowl of a food processor or blender and process until smooth. Pass through a fine strainer and discard seeds.
  9. Combine cream, powdered sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree until mostly incorporated.

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