“The longing for sweets is really a yearning for love or “sweetness.”
Marion Woodman
Cookbook “Zoe Bakes Cakes” By Zoe Francois https://zoebakes.com/
I give this recipe a five out of five stars!
Raspberry Angel Food Cake
1 1/2 Cups Superfine Sugar – Divided
1 Cup plus 1 Tablespoon Cake Flour
1 Tbsp Corn Starch
1 Pinch Kosher Salt
6 oz Fresh Raspberries, plus more for garnish
1 3/4 Cups egg whites (approximately 12 eggs)
1 Tbsp freshly squeezed lemon juice
1 Cup Cream of Tartar
1 Tsp Vanilla Extract
1 Tbsp Lemon Zest
Preheat the oven to 350 degrees. One 10 inch tube or angel food pan, no need to grease. We want the batter to cling to the sides of the pan.
Whisk together half of the sugar, the flour, cornstarch, and salt. Sift the mixture three times to aerate, then set aside. Toss the 6 ounces of raspberries with 1 Tbsp of the flour mixture, then set aside.
https://bleualchemy.com/gastronomy
Whip the egg whites, lemon juice and cream of tartar on high speed until the whites are foamy. Turn the speed to medium – low and slowly add the remaining sugar. Turn the speed to medium-high and continue to whip the mixture until medium – stiff peaks form, about 3 1/2 minutes. Add the vanilla, turn the speed to medium, and whip until completely mixed.
Sift one fourth of the sugar flour mixture over the egg foam and using a rubber spatula, gently fold them together. Repeat with another one fourth sugar flour mixture and gently fold together. Continue until the sugar flour is mixed in. Fold in the lemon zest.
Spoon half of the batter into the ungreased angel food cake pan. Drop 3 ounces of the prepared raspberries in your batter. Run a spatula over the top to insure no air bubbles are present. Put the remaining batter over the top of the raspberries. Top with remaining raspberries and run spatula over the top as previously mentioned.
Bake for approximately 40 minutes. When your cake is done it will be a golden brown on the top. Remove from the over and immediately place upside down on a soda or wine bottle. Leave to cool. This insures that the cake maintains it’s height and fluffiness. Remove cake from pan when it has cooled and you are able to handle the pan without hot pads. Place on a serving plate and cover with Raspberry Whipped Cream Frosting.
Raspberry Whipped Cream Frosting
- 3 Cups Heavy Whipping Cream
- 1 Cup Granulated Sugar
- 1 Tbsp Real Vanilla
- 9 Ounces Fresh Raspberries
Whip cream, sugar and vanilla together until the texture becomes firm, not thick. You do not want to make butter. Please see my YouTube video below. Incorporate the six ounces of raspberries until mixed thoroughly. I always taste test my recipes and make adjustments according to my own taste, so I recommend that you do the same. Frost your cake and garnish with the remaining raspberries.
Incredibly delicious, light and easy summer cake. I added a homemade whipped cream frosting with fresh raspberries and slathered it heavily on this beautiful angel food cake for additional taste, flavor and sugar content. I couldn’t have been more pleased with the way that this angel food cake turned out, it was light and airy and the texture was almost like cotton candy. The raspberries added an exceptional freshness to the flavor, not to mention a beautiful crowned display on the the top of the cake and a definite surprise on the inside of the cake as they are added into the batter before baking. This was a wonderful hit to our Summer Sunday afternoon, it was not to heavy and not too light.
Honestly making this cake brought back all kinds of memories of the numerous times in my Momma, Rosemary’s kitchen that I had watched her make Angel Food cake for various birthday parties and celebrations. I was always fascinated as a little girl watching the cake stand upside down on an emptied Coca Cola bottle defying gravity.
What a wonderful treat!
