Raspberry Angel Food Cake with Lemon Raspberry Glaze Recipe
A light and airy Raspberry Angel Food Cake infused with vanilla bean and topped with a tangy lemon raspberry glaze. This delightful dessert features fluffy whipped egg whites and fresh raspberries baked to golden perfection in a bundt pan, making it a perfect treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake
- 12 egg whites (at room temperature)
- 1¼ cup cake flour (or all-purpose flour)
- 1¼ cups caster sugar
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- 3 vanilla beans (seeds only)
- 6 ounces raspberries (minus 6 for decoration)
Lemon Raspberry Glaze
- 1 cup powdered sugar
- 6 raspberries (slightly crushed)
- 1 tablespoon lemon juice (more if needed)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees F to ensure it is at the right temperature when you are ready to bake the cake.
- Prepare the pan: Lightly spray a bundt pan (silicone recommended) with cooking spray. Use only a very light coating to help the cake release easily after baking.
- Sift dry ingredients: In a large bowl, sift together the cake flour, ½ cup of the caster sugar, and salt. Repeat the sifting process three times to thoroughly combine and aerate the ingredients.
- Beat egg whites: In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Beat on medium speed until frothy. Add the cream of tartar and vanilla bean seeds, then increase speed to medium-high and beat until soft peaks form. Gradually add the remaining sugar, a few tablespoons at a time, continuing to beat until well incorporated and stiff peaks form.
- Fold in dry ingredients: Using a spatula, gently fold in the sifted flour mixture in three additions. Turn the batter over carefully to maintain the airiness of the whipped egg whites and ensure the flour is fully incorporated.
- Assemble cake batter and raspberries: Spoon half of the batter into the prepared bundt pan evenly. Distribute the 6 ounces of raspberries over the batter, then top with the remaining batter. Level the top with a spatula.
- Bake the cake: Bake in the preheated oven for 35 to 40 minutes or until the cake is golden on top and spongy to the touch. Remove from the oven and let it stand for 5 minutes.
- Cool the cake: After standing, invert the cake onto a cooling rack and allow it to cool completely before adding glaze.
- Make the lemon raspberry glaze: In a small bowl, combine powdered sugar, crushed raspberries, and lemon juice. Mix well until the mixture is glossy, with no lumps, and has a thick but pourable consistency. Add additional lemon juice by teaspoon if needed to adjust thickness.
- Glaze the cake: Pour the glaze evenly over the cooled cake. Let the glaze settle for 15 minutes before serving.
- Serve and enjoy: Slice the cake and serve fresh for a light, flavorful dessert perfect for any gathering.
Notes
- Make sure egg whites are at room temperature for better volume when whipped.
- Using cake flour is preferred for lighter texture but all-purpose flour can be used as an alternative.
- Be gentle when folding in flour to preserve the airiness of the batter.
- The glaze consistency is important; if too thin, add more lemon juice; if too thick, add a small amount of water or lemon juice carefully.
- Use fresh raspberries for the best flavor and texture.
Keywords: Angel Food Cake, Raspberry Cake, Lemon Glaze, Vanilla Bean Cake, Light Dessert, Bundt Cake
