I made this Raspberry Angel Food Cake for dessert on Sunday for our big family dinner. My family is so large, that even just the bare minimum invitees leave us 17 people strong. Yay for big families! This cake was the perfect size for us, and it was a hit all the way around the table.
Raspberry Angel Food Cake
Angel food cake quickly is rising to the top of my dessert love list. I had only ever had the grocery store varieties before a month or two ago when I was out of ideas, out of ingredients, and out of options but NEEDED to whip a dessert up for 20.
Not a great spot to be in.
I happened to have ingredients for an angel food cake, and it turned out amazing. That time I turned it into an awesome berry trifle with berry custard and sweet whipped cream. Yum. That’ll be coming up soon on the blog, but this time I’m going to share with you something I liked even more than that.
Raspberry Angel Food Cake.
The soft, fluffy, sweet angel food cake (which is NOTHING like the tasteless spongy grocery store version, by the way) is filled with a mixture of stabilized sweet whipped cream, mini marshmallows, and plump juicy raspberries. The whole cake is covered in a thick layer of whipped cream, and then topped with as many raspberries as you can cram on. It is like summer on a plate, and I hope the family really did like it and wasn’t just being nice, because this particular cake (maybe with a different fruit stealing the show) is going to be making a few more appearances before the leaves start to change and the rains come back again.
A few important tips on homemade angel food cake before we get started:
- Make SURE that there is NO residual fat, grease, or oil of any kind on your mixing bowl, beaters, or anything that touches the batter. The batter won’t rise, and you will have something decidedly NOT light and airy on your hands.
- The best pan to use for this is a non non-stick tube pan. I don’t have one, so I use my non-stick bundt pan going against all common advice. It has worked each time, perfectly. My non-stick bundt is not brand new though, so some of the non-stickiness is a bit…lacking. I can not attest to how this will work if your non-stick coating is new and super effective. Use at your own risk. The whipped egg whites need to stick to the pan in order to rise, so definitely stay away from the baking spray too!
- This Nordic Ware Natural Aluminum Commercial 2-Piece Angel Food Pan (affiliate link!) is the one I’ll be getting in the very near future.
- If you want to save some money and make your own superfine sugar, just blend up some regular granulated sugar in your blender. Poof! Superfine sugar!
- 1 1/4 cups egg whites room temperature
- 1 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups superfine granulated sugar divided
- 1 cup cake flour
- 3 cups heavy whipping cream
- 1/2 cup superfine granulated sugar
- 1/2 teaspoon vanilla
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1.5 cups mini marshmallows
- 4 cups raspberries divided
- Preheat oven to 350 degrees. Move rack to bottom position.
- Place room temperature egg whites into mixing bowl, and beat to soft peaks. Add in cream of tartar, vanilla, and salt, and beat to medium peaks. Start adding 1 cup of the superfine granulated sugar, 1 tablespoon at a time, and peak to stiff peaks.
- Sift together the cake flour and the remaining 1/2 cup of superfine granulated sugar 4 times. Carefully and gently fold into the egg white mixture in small increments, until it is all combined.
- Gently spoon into the pan, and bake for 35-45 minutes, or until set and golden brown. Immediately invert pan onto a wine bottle, or other similar bottle, and let rest until completely cool.
- After cake is cooled, run a knife, offset spatula, or similar utensil along all sides of cake including the center post. Invert again onto counter and tap to remove.
- Place whipping cream into your mixer and whip for about 1-2 minutes, or until about halfway thickened. Add sugar and vanilla, and whip until spreadable.
- In a small saucepan, combine gelatin and water, and whisk to combine. Heat over low heat just until gelatin dissolves, but don't let it set! It should still be pourable.
- Drizzle into whipping cream while mixing on low, and mix until combined.
- Remove 1/3 of whipped cream and stir in marshmallows and 2 cups raspberries.
- Using a serrated bread knife, carefully slice cooled cake in half, length-wise. Spoon raspberry cream mixture onto bottom half, and replace with top half. Cover entire cake with remaining whipped cream, top with remaining raspberries, and and chill until ready to serve.
Huge thanks to Sweet Sugar Bean for her beautiful work, photos, and for being the inspiration for this post.
Need some more sweet inspiration? Check out these other desserts and cakes!