Description
A light and airy dessert showcasing fresh raspberries, perfect for any gathering.
Ingredients
- 1 cup egg whites (about 8-10 large eggs)
- 1 cup granulated sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat egg whites until foamy.
- Gradually add sugar, continuing to beat until stiff peaks form.
- Sift together flour and salt, then gently fold into the egg white mixture.
- Stir in vanilla extract.
- Gently fold in fresh raspberries.
- Pour batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes or until the cake is golden and springs back when pressed.
- Invert the pan and let the cake cool completely before removing.
- Serve with additional raspberries if desired.
Notes
Allow the cake to cool upside down to maintain its height and prevent collapsing. Use room temperature egg whites for better volume.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American