Raspberry Angel Food Cake (Print Version)
A light, airy cake infused with fresh raspberry flavor - the perfect balance of sweetness and tanginess in every fluffy bite.
# Ingredients:
→ Cake Base
01 -
1 box angel food cake mix
02 -
1/2 cup water
03 -
2 tbsp lemon juice (optional)
04 -
1 tsp vanilla extract
→ Raspberry Addition
05 -
1 cup fresh raspberries
06 -
1/4 cup sugar
→ Optional Garnish
07 -
Powdered sugar for dusting
08 -
Whipped cream for serving
# Steps:
01 -
Heat oven to 350°F (175°C). Lightly grease a tube pan, leaving it unfloured to ensure proper cake rising.
02 -
Combine cake mix with water, lemon juice, and vanilla extract. Beat with mixer at high speed for 2 minutes until stiff peaks form.
03 -
Gently fold raspberries into the batter using a spatula, being careful not to overmix to preserve berry integrity and cake texture.
04 -
Pour batter into prepared pan. Tap gently to release air bubbles. Bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean.
05 -
Remove from oven and immediately invert onto a cooling rack or bottle. Allow to cool completely for 1 hour.
06 -
Run a knife around the edges to loosen the cake. Gently remove from pan and transfer to a serving platter.
# Notes:
01 -
Always cool angel food cakes upside down to preserve their airy structure.
02 -
Fresh raspberries maintain their shape better during baking. If using frozen, ensure they are fully thawed and well-drained.
03 -
For longer storage, wrap the cake tightly and freeze for up to 3 months.
04 -
Start checking for doneness at the 35-minute mark as oven temperatures may vary.