There’s something truly wonderful about baking from scratch, especially when the final result is a light and fluffy Homemade Raspberry and Cream Angel Food Cake. Picture this: the soft hum of your mixer, the gentle lull of egg whites whisking into billowy peaks, and the fresh scent of raspberries mingling with creamy mascarpone. This cake transforms an ordinary afternoon into something special.
I think back to the time I wanted to impress friends at a gathering—everyone was tired of the usual desserts that came from the bakery. I needed something that not only tasted divine but looked spectacular too. This cake has become my secret weapon—it’s a stunning centerpiece with a delightful play of flavors.
With its airy texture and irresistible raspberry cream layers, this cake is the ultimate crowd-pleaser. Even better, it’s surprisingly simple to make. So grab your mixing bowl and let’s dive into the world of homemade desserts that will make your taste buds sing!
Why is Homemade Raspberry And Cream Angel Food Cake special?
Simplicity at its finest: You don’t need to be a master baker to create this delightful cake. The steps are easy to follow, allowing everyone to participate in the joy of baking.
Light and fluffy: With a perfect blend of whipped egg whites and creamy mascarpone, each bite melts in your mouth, offering a cloud-like experience that’s simply unforgettable.
Stunning presentation: The vibrant raspberry preserves and lush meringue create a show-stopping dessert that will impress your guests and elevate any occasion.
Versatile treat: This cake is perfect for any gathering, whether it’s a birthday, brunch, or simply a sweet indulgence after dinner.
For another burst of flavor, consider trying this with fresh strawberries or blueberries as an alternative to raspberries. You’ll love the variety this brings to your baking repertoire!
Homemade Raspberry And Cream Angel Food Cake Ingredients
• Get ready to bake this light delight!
For the Cake
• 12 egg whites – creates the airy texture essential for the perfect angel food cake.
• 1 tsp cream of tartar – stabilizes the egg whites for those heavenly peaks.
• 2 tsp vanilla extract, divided – adds aromatic warmth and enhances the flavor.
• 1 1/4 cups superfine sugar, divided – ensures a sweet touch and helps achieve the ideal consistency.
• 1 cup all-purpose flour – provides the necessary structure, making the cake tender yet sturdy.
For the Filling
• 2 cups mascarpone – brings a creamy, luxurious taste that complements the raspberries beautifully.
• 1 1/2 cups pouring cream – helps create the light, fluffy filling with just the right amount of richness.
• 1 cup prepared raspberry preserves – adds vibrant color and tangy flavor that makes this cake shine.
For the Meringue Topping
• 1/3 cup water – essential for making a smooth and glossy syrup.
• 1/2 tsp cream of tartar – keeps the meringue stable while whisking for a perfect finish.
• 2 cups superfine sugar, divided – sweetens the meringue, creating a delightful contrast to the tartness of the raspberries.
• 150 ml egg whites (about 4 eggs) – forms the fluffy, cloud-like topping that crowns your cake beautifully.
With these ingredients, you’re one step closer to a spectacular Homemade Raspberry and Cream Angel Food Cake that will surely wow friends and family!
How to Make Homemade Raspberry And Cream Angel Food Cake
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Preheat your oven to 180°C (350°F). Start your baking adventure by prepping your oven, ensuring it’s nice and hot for our light cake to rise beautifully.
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Whisk together 12 egg whites and 1 teaspoon cream of tartar in an electric mixer on high speed. Keep blending until soft peaks form. Gradually incorporate 1 teaspoon of vanilla extract and 3/4 cup of superfine sugar, whisking until thick and glossy. Transfer this delightful mixture to a large bowl.
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Sift together 1 cup of all-purpose flour and the remaining 1/2 cup superfine sugar in a separate bowl. For the fluffed-up texture, sift this mixture two more times, then gently fold it into the egg whites until just combined. Spoon this airy batter into an ungreased angel food cake tin and smooth the top.
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Bake the cake for about 30 minutes, or until it starts to pull away from the tin’s edges and turns a light golden color. Immediately invert the tin to cool for 1 hour. Once cooled, carefully loosen the edges and twist the center funnel to release the cake. Slice it horizontally into 3 even layers using a serrated knife.
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Combine mascarpone, pouring cream, and the remaining 1 teaspoon of vanilla in an electric mixer. Whisk until stiff peaks form. Place a cake layer on a stand, spread half the raspberry preserves over it, then top with half of the mascarpone cream. Repeat this process with the next layer, using the remaining preserves and mascarpone, finishing with the final cake layer on top.
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Prepare the meringue by combining 1/3 cup water, 1/2 teaspoon cream of tartar, and 1 cup superfine sugar in a small saucepan. Stir over high heat until the sugar dissolves, then boil it for 4 minutes. Meanwhile, whisk 150 ml egg whites until stiff peaks form. Slowly add the remaining 1 cup superfine sugar until thick and glossy. Gradually pour in the hot syrup while whisking for 4 more minutes until the meringue holds stiff peaks.
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Spread the Italian meringue evenly over the assembled cake, creating a dreamy finish. You can serve it immediately, or refrigerate for up to two hours to let those flavors meld together.
Optional: Top with fresh raspberries or mint for an extra burst of freshness.
Exact quantities are listed in the recipe card below.
What to Serve with Homemade Raspberry And Cream Angel Food Cake?
Indulge in the sweetness of your cake while creating a beautiful meal that complements its lightness and vibrant flavors.
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Fresh Berries: A mix of strawberries, blueberries, and raspberries offers a burst of freshness that pairs perfectly with the creamy layers. These juicy fruits enhance the fruity aspect of your cake.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds an extra creamy texture, elevating each bite of the cake. The richness of the cream balances the fruitiness, creating a heavenly harmony.
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Mint Tea: A warm cup of mint tea cleanses the palate between bites, making it a refreshing companion to the dessert. Its herbal notes can enhance the overall fruity experience, allowing the cake’s flavors to shine.
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Lemon Sorbet: This icy treat provides a tart contrast that awakens your taste buds after the sweetness of the cake. The chilly sorbet is an exciting surprise that keeps the dining experience lively.
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Chocolate Ganache: A drizzle of rich, bittersweet ganache adds a luxurious touch to each slice. The chocolate pairs beautifully with the raspberries, creating a decadent fusion that delights chocolate lovers.
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Cheese Platter: A selection of soft cheeses, like brie and mascarpone, introduces a creamy counterpart that complements the cake’s textures. Together, they create a sophisticated finish for your dessert spread.
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Sparkling Water: A glass of chilled sparkling water infused with lemon slices refreshes the palate. Its effervescence makes it a delightful, light drink that doesn’t overpower the flavors of your cake.
Tips for the Best Homemade Raspberry And Cream Angel Food Cake
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Egg Whites Only: Make sure your bowl and whisk are grease-free. Even a drop of yolk can prevent the egg whites from whipping up properly.
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Sifting is Key: Sifting your flour and sugar multiple times introduces air, essential for that light texture in your Homemade Raspberry And Cream Angel Food Cake.
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Gentle Folding: When combining the flour mixture with the egg whites, fold gently to maintain airiness. Over-mixing can lead to a dense cake.
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Meringue Perfection: Whisk the egg whites until they form stiff peaks before adding the syrup. This ensures a luxurious and stable meringue topping.
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Cooling Strategy: Invert your cake pan immediately after baking. This helps maintain its volume while cooling and prevents it from collapsing.
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Layer Love: When assembling, spread the raspberry preserves and mascarpone cream evenly between the layers for a harmonious blend of flavors in every bite.
Homemade Raspberry And Cream Angel Food Cake Variations
Feel free to get creative and put your personal twist on this delightful cake recipe.
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious, airy cake without gluten.
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Nutty Flavor: Add 1/2 cup of finely ground almonds or hazelnuts to the flour for a nutty dimension that beautifully complements the raspberries.
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Citrus Zing: Incorporate the zest of a lemon or orange into the mascarpone cream for a bright, refreshing contrast to the sweetness.
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Chocolate Drizzle: Melt dark chocolate and drizzle it over the top of the meringue for an indulgent twist that will satisfy any chocoholic.
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Boozy Kick: Enhance the flavor by mixing in a splash of raspberry liqueur into the filling or meringue for a sophisticated touch.
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Berry Medley: Use mixed berry preserves instead of just raspberry for a blend of flavors and a colorful centerpiece.
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Vegan Option: Replace egg whites with aquafaba (the liquid from canned chickpeas) and use a vegan substitute for mascarpone and cream for a plant-based version.
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Spiced Up: Add a pinch of cinnamon or cardamom to the flour mixture for a warm, aromatic flavor that adds depth to the cake.
Embrace the joy of experimentation, and watch how these variations can elevate your homemade cake into something uniquely yours!
Make Ahead Options
These Homemade Raspberry and Cream Angel Food Cake components are perfect for busy home cooks looking to save time. You can prepare the cake layers up to 24 hours in advance; simply bake the cake, let it cool completely, and wrap it tightly in plastic wrap to maintain its freshness. The mascarpone cream filling can also be made up to 3 days ahead—just whisk it, store it in an airtight container in the refrigerator, and give it a gentle stir before assembly. When you’re ready to serve, assemble the cake with the raspberry preserves and mascarpone cream, then add the meringue. This way, you’ll have a stunning dessert on hand, all while saving precious time on busy days!
How to Store and Freeze Homemade Raspberry And Cream Angel Food Cake
Room Temperature: Store leftover slices in an airtight container at room temperature for up to 2 days. This keeps the cake fresh and prevents it from drying out.
Fridge: If you need to keep it longer, refrigerate wrapped slices for up to 5 days. This helps maintain the cake’s moisture while preserving the raspberry and mascarpone flavors.
Freezer: For longer storage, freeze individual slices in airtight containers or wrap them well in plastic wrap, then aluminum foil, for up to 3 months.
Reheating: To enjoy, thaw in the fridge overnight, then allow to come to room temperature before serving. This ensures your Homemade Raspberry And Cream Angel Food Cake retains its delightful texture and flavor.
Homemade Raspberry And Cream Angel Food Cake Recipe FAQs
How do I select ripe raspberries for my cake?
Absolutely! Look for plump, firm raspberries that have a vibrant color. They should be fragrant and free from any dark spots or mold. Avoid those that appear mushy or have gone soft, as this can affect the flavor and texture of your cake.
How should I store leftover Homemade Raspberry And Cream Angel Food Cake?
You can store leftover slices in an airtight container at room temperature for up to 2 days. For longer shelf life, wrap them tightly in plastic wrap and refrigerate for up to 5 days. This helps maintain the cake’s moisture and flavor.
Can I freeze this cake for later use?
Certainly! To freeze your Homemade Raspberry And Cream Angel Food Cake, slice it first. Wrap each slice tightly in plastic wrap, then place them in an airtight container or another layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before enjoying to retain its fluffy texture.
What should I do if my egg whites won’t whip to stiff peaks?
No worries! First, ensure that your mixing bowl and whisk are completely clean and free from any grease. Even a small amount of yolk can prevent egg whites from reaching the desired consistency. If you’re still having trouble, try adding a pinch of salt or cream of tartar to help stabilize them as you whip.
Is this cake suitable for people with allergies?
While the Homemade Raspberry And Cream Angel Food Cake contains eggs and dairy, you can make some adjustments for dietary restrictions. For a dairy-free version, consider using coconut cream in place of mascarpone and pouring cream. Always check that any substitutions fit within any allergy concerns you may have!
Indulge in Homemade Raspberry And Cream Angel Food Cake
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Start your baking adventure by prepping your oven, ensuring it’s nice and hot for our light cake to rise beautifully.
- Whisk together 12 egg whites and 1 teaspoon cream of tartar in an electric mixer on high speed. Keep blending until soft peaks form. Gradually incorporate 1 teaspoon of vanilla extract and 3/4 cup of superfine sugar, whisking until thick and glossy. Transfer this delightful mixture to a large bowl.
- Sift together 1 cup of all-purpose flour and the remaining 1/2 cup superfine sugar in a separate bowl. For the fluffed-up texture, sift this mixture two more times, then gently fold it into the egg whites until just combined. Spoon this airy batter into an ungreased angel food cake tin and smooth the top.
- Bake the cake for about 30 minutes, or until it starts to pull away from the tin's edges and turns a light golden color. Immediately invert the tin to cool for 1 hour. Once cooled, carefully loosen the edges and twist the center funnel to release the cake. Slice it horizontally into 3 even layers using a serrated knife.
- Combine mascarpone, pouring cream, and the remaining 1 teaspoon of vanilla in an electric mixer. Whisk until stiff peaks form. Place a cake layer on a stand, spread half the raspberry preserves over it, then top with half of the mascarpone cream. Repeat this process with the next layer, using the remaining preserves and mascarpone, finishing with the final cake layer on top.
- Prepare the meringue by combining 1/3 cup water, 1/2 teaspoon cream of tartar, and 1 cup superfine sugar in a small saucepan. Stir over high heat until the sugar dissolves, then boil it for 4 minutes. Meanwhile, whisk 150 ml egg whites until stiff peaks form. Slowly add the remaining 1 cup superfine sugar until thick and glossy. Gradually pour in the hot syrup while whisking for 4 more minutes until the meringue holds stiff peaks.
- Spread the Italian meringue evenly over the assembled cake, creating a dreamy finish. You can serve it immediately, or refrigerate for up to two hours to let those flavors meld together.
- Optional: Top with fresh raspberries or mint for an extra burst of freshness.