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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Keywords: angel food cake, raspberry dessert, mascarpone cream, Italian meringue, light cake, homemade cake, fresh berries, elegant dessert

Find it online: https://platedandproud.com/homemade-raspberry-and-cream-angel-food-cake-recipe/