Introduction

Homemade Raspberry and Cream Angel Food Cake is a light, airy dessert that’s surprisingly simple to make. With fresh raspberries, creamy mascarpone, and a fluffy Italian meringue topping, this cake looks impressive but is perfect for home bakers of any skill level. It’s a delightful treat that feels special for any occasion.

Homemade Raspberry and Cream Angel Food Cake Recipe - Recipe Image

Ingredients

For the cake layers:

12 egg whites, room temperature
1 tsp cream of tartar
2 tsp vanilla extract, divided
1 1/4 cups superfine sugar, divided
1 cup all-purpose flour

For the cream and jam filling:

2 cups mascarpone
1 1/2 cups pouring cream
1 cup prepared raspberry preserves

For the Italian meringue topping:

1/3 cup water
1/2 tsp cream of tartar
2 cups superfine sugar, divided
150 ml egg whites (about 4 eggs)

Instructions

Step 1: Preheat your oven to 180°C (350°F). In the bowl of an electric mixer, whisk 12 egg whites and 1 teaspoon cream of tartar on high speed until soft peaks form. Gradually add 1 teaspoon vanilla extract and 3/4 cup superfine sugar while whisking, continuing until the mixture is thick and glossy. Transfer the egg white mixture to a large bowl.
Step 2: In a separate bowl, sift together 1 cup all-purpose flour and the remaining 1/2 cup superfine sugar. Sift this mixture twice more for extra lightness, then sift it over the egg white mixture. Gently fold the dry ingredients into the egg whites until just combined, being careful not to deflate the batter. Spoon the batter into an ungreased angel food cake tin and smooth the top.
Step 3: Bake the cake for about 30 minutes, or until it begins to come away from the sides of the tin. Immediately invert the cake tin and set it aside to cool for 1 hour. Once cooled, loosen the cake edges with a butter knife and twist the center funnel to remove it. Slice the cake horizontally into 3 even layers using a serrated knife.
Step 4: In an electric mixer, combine mascarpone, pouring cream, and the remaining 1 teaspoon vanilla extract. Whisk until stiff peaks form. Place one cake layer on a stand, spread half the raspberry preserves over it, then top with half the mascarpone cream. Repeat with the second layer, preserves, and cream, then top with the final cake layer.
Step 5: In a small saucepan, combine water, cream of tartar, and 1 cup superfine sugar. Stir over high heat until sugar dissolves, then bring to a boil and reduce heat to boil for 4 minutes. Meanwhile, whisk 150 ml egg whites on high speed in a clean bowl until stiff peaks form. Slowly add the remaining 1 cup sugar, one tablespoon at a time, until thick and glossy. With the mixer running, gradually pour the hot syrup into the egg whites in a thin stream and continue whisking for 4 more minutes until shiny and stiff peaks form. Continue whisking until the bowl feels cool.
Step 6: Spread the Italian meringue evenly over the assembled cake, covering top and sides as desired. Serve immediately, or refrigerate up to two hours before serving for neat slices. Use the back of a spoon to create soft peaks and swirls on the meringue if you like.

Tips & Variations

Use fresh, room-temperature egg whites for the best volume and texture.
If you don’t have cream of tartar, substitute with 2 teaspoons lemon juice or white vinegar per teaspoon.
Regular granulated sugar can replace superfine sugar; pulse it in a food processor for finer texture if desired.
Replace mascarpone with whipped cream cheese mixed with a little heavy cream for a lighter filling.
Try other berry jams like strawberry or blackberry if raspberry isn’t available.
Serve with fresh berries, whipped cream, or vanilla ice cream for an extra-special dessert.

Storage

Store the cake covered in the refrigerator for 2-3 days to keep the cream fresh. It’s best to let the cake come to room temperature (about 15-20 minutes) before serving for optimal texture and flavor. You can bake the cake base up to 2 days ahead and keep it wrapped at room temperature, then add cream and jam just before serving. Leftover slices should be refrigerated and eaten within 1-2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use carton egg whites instead of fresh?

Yes, but fresh egg whites whip up better and create more volume. If using carton egg whites, make sure they are at room temperature for best results.

Why shouldn’t I grease the angel food cake pan?

The cake batter needs to cling to the sides of the ungreased pan to rise properly and develop its light, airy texture. Greasing the pan can cause the cake to collapse and lose volume.

Homemade Raspberry and Cream Angel Food Cake Recipe

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4.8 from 100 reviews

This Homemade Raspberry and Cream Angel Food Cake features a light, airy texture complemented by fresh raspberry preserves and rich mascarpone cream. The cake is topped with a glossy Italian meringue, making it perfect for special occasions or elegant desserts at home. It’s naturally fat-free in the cake base, with a fluffy, cloud-like consistency and balanced raspberry and cream flavors, offering an impressive presentation and make-ahead convenience.

Author: Lila
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the cake layers:

12 egg whites, room temperature
1 tsp cream of tartar
2 tsp vanilla extract, divided
1 1/4 cups superfine sugar, divided
1 cup all-purpose flour

For the cream and jam filling:

2 cups mascarpone
1 1/2 cups pouring cream (or heavy whipping cream as substitute)
1 cup prepared raspberry preserves

For the Italian meringue topping:

1/3 cup water
1/2 tsp cream of tartar
2 cups superfine sugar, divided
150 ml egg whites (about 4 eggs)

Instructions

Prepare the Angel Food Cake Batter: Preheat your oven to 180°C (350°F). In a clean electric mixer bowl, whisk 12 room-temperature egg whites and 1 teaspoon of cream of tartar on high speed until soft peaks form. Gradually add 1 teaspoon vanilla extract and 3/4 cup superfine sugar while whisking, continuing until the mixture is thick and glossy. Transfer to a large bowl.
Sift and Fold in Dry Ingredients: Sift together 1 cup all-purpose flour and the remaining 1/2 cup superfine sugar, repeating the sift twice more for extra lightness. Sift this flour-sugar mixture over the egg whites and gently fold it in until just combined, careful not to deflate the batter. Spoon into an ungreased angel food cake pan and smooth the top.
Bake, Cool, and Slice the Cake: Bake for about 30 minutes until the cake pulls away from the pan edges. Immediately invert the pan and cool upside down for 1 hour. Once cooled, loosen with a butter knife and remove from the pan. Slice horizontally into three even layers using a serrated knife.
Prepare Mascarpone Cream and Assemble Layers: In an electric mixer, combine mascarpone, pouring cream, and the remaining 1 teaspoon vanilla extract. Whisk until stiff peaks form. Place one cake layer on a stand, spread half the raspberry preserves on it, then half the mascarpone cream. Repeat with second layer, then top with the final cake layer.
Make Italian Meringue: In a saucepan, combine 1/3 cup water, 1/2 tsp cream of tartar, and 1 cup superfine sugar. Stir over high heat until dissolved, then boil 4 minutes. Meanwhile, whisk 150 ml egg whites until stiff peaks form. Slowly add remaining 1 cup superfine sugar one tablespoon at a time until thick and glossy. Gradually pour hot sugar syrup into egg whites while whisking continuously for 4 minutes until shiny, stiff peaks form. Whisk until bowl is cool for stability.
Frost Cake with Italian Meringue and Serve: Spread the meringue evenly over the assembled cake, covering top and sides with decorative swirls using the back of a spoon. Serve immediately or refrigerate up to two hours for clean slices.

Notes

Use fresh egg whites at room temperature for best volume; warm them quickly if needed.
Ensure bowl and beaters are clean and grease-free to allow proper egg white whipping.
Do not grease the angel food cake pan to help the cake rise properly.
Fold the flour mixture gently to preserve the airiness of the batter.
Cool the cake upside down in the pan to maintain its light texture.
Substitute lemon juice or vinegar for cream of tartar if unavailable.
Regular granulated sugar can be used by pulsing in a food processor to finer consistency.
Mascarpone can be replaced with softened cream cheese whipped with heavy cream.
Serve with fresh berries, coffee, tea, or vanilla ice cream for extra indulgence.
Store assembled cake covered in the refrigerator and consume within 2-3 days.
Pre-bake cake layers up to 2 days ahead; add creams and toppings on serving day.