**Edited February 2010 to include new picture, unfortunately without raspberry filling, but I still highly recommend making the filling to go along with this cake. Fresh strawberries or raspberries in a bit of sugar are also delicious!**
Nate LOVES Angel food cake, he requests one every year for his Birthday. He also loves all things raspberry. Typically, I either use a store-bought, or box mix angel food cake and serve it with fresh raspberries. For some reason, Angel food cake from scratch has always intimidated me, but this year I was up for the challenge. I chose this recipe from allrecipes.com. I think the key with this cake is patience, making sure the egg whites are whipped for long enough, and also taking your time to carefully fold in the dry ingredients.
Originally, I wanted to fill the cake with raspberry filling and frost it with a light frosting. However, Nate adamantly objected to a frosted Angel food cake. So I ended up cutting the cake in half, filling with the raspberry filling and replacing the top, but it just didn’t look like enough raspberry. So I thinned the filling with a little water and spread it over the top of the cake. It was not as pretty as I had hoped, but it was delicious! The raspberry filling is from wilton.com and is the same one I used in the raspberry filled cupcakes, as well as the raspberry and almond thumbprints.
Angel Food Cake
- 1 cup cake flour
- 1 1/2 cups white sugar
- 12 egg whites
- 1 1/2 teaspoons vanilla extract (Or 1 teaspoon vanilla and 3/4 teaspoon almond extract)
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
Preheat the oven to 375 degrees. Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour and 3/4 cup of the sugar, set aside.
In a large bowl, whip the egg whites along with the vanilla/almond extract, cream of tarter and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not over-mix. Put the batter into the tube pan.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. I checked the cake after 30 minutes, and it was done. Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert on to a plate.
- 1 package (16 oz.) frozen raspberries packed in sugar, thawed (I could not find this size package or raspberries packed in sugar, so I measured out 2 very full cups of plain frozen raspberries and thawed with 1/4 cup of sugar)
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture.Makes about 2 cups.