Best 5 Raspberry Angel Food Cake Recipes

LEMON-VANILLA ANGEL FOOD CAKE WITH RASPBERRY-BLUEBERRY SAUCE

Steps:

• For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups
• For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 by 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners' sugar, if you wish.

RASPBERRY FOOL WITH TOASTED ANGEL FOOD CAKE

Steps:

• Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
• Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
• Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
• Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

CHOCOLATE ANGEL FOOD CAKE WITH RASPBERRY SAUCE

Steps:

• In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , In a small saucepan, combine sugar substitute and cornstarch; add raspberries. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer or until the mixture is thickened. Remove saucepan from the heat; cool., Run a knife around side and center tube of cake pan; remove cake to a serving platter. Strain the raspberry sauce; spoon over cake sliced. Serve with whipped topping.

RASPBERRY ANGEL FOOD CAKE

Steps:

• In a bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. , Bake at 325° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert the pan; cool completely, about 1 hour.

ANGEL FOOD CAKE WITH SUMMER FRUIT SALAD AND RASPBERRY SAUCE

Steps:

• For the Angel Cake:
• Preheat the oven to 350°F
• Sift the flour twice with 1/2 cup of the sugar.
• With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
• Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
• Stir in the vanilla.
• Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
• Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
• For the Summer Fruit Salad:
• Mix fruit in a bowl.
• Sprinkle with the orange juice.
• For the Finest Raspberry Dessert Sauce:
• Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
• Strain through a fine strainer, pressing with a rubber spatula to release the juices.
• Put it all together:
• Place a slice of angel cake on each plate. (Store the leftover cake in an airtight container or freeze for longer storage.)
• With a slotted spoon, place a portion of the Summer Fruit Salad on a corner of the cake slice and let it spill over the side.
• Drizzle the raspberry sauce around the fruit salad.