Description
Cool summer days find comfort in light, fluffy raspberry angel food cake, a delicate dessert dancing between sweet cloudlike layers and tangy fruit. Delightful raspberry swirls and airy texture promise refreshing moments that welcome friends and family around a delicious shared slice.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups (about 400 grams) large egg whites (from 12 or 13 eggs), at room temperature
- 1 cup (120 grams) cake flour
- 1 ⅔ cups (366 grams) granulated sugar, divided
Secondary Ingredients:
- ½ teaspoon kosher salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract or vanilla bean paste
Sauce and Topping Ingredients:
- 10 ounces (283 grams) frozen raspberries
- ½ cup (120 milliliters) water
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 ½ cups (360 milliliters) heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries
Instructions
- Combine frozen raspberries, water, sugar, and cornstarch in a saucepan, heating over medium flame while stirring consistently to prevent scorching.
- Allow the mixture to reach a rolling boil, continuing to stir until the sauce transforms into a thick, glossy consistency with a vibrant ruby color.
- Carefully remove the saucepan from the heat source and position a fine-mesh strainer over a clean bowl.
- Gently pour the raspberry mixture through the strainer, using a spatula to press and extract maximum sauce while filtering out seeds and pulp.
- Let the strained raspberry sauce cool completely at room temperature, which will help it thicken naturally and develop a more intense flavor profile.
- Once cooled, the raspberry sauce can be drizzled over angel food cake or stored in a sealed container for later use, maintaining its rich, tangy essence.
Notes
- Strain raspberry sauce thoroughly to achieve a smooth, seed-free texture that glides effortlessly over the delicate angel food cake.
- Use room temperature eggs when separating whites to ensure maximum volume and airiness in the cake’s structure.
- Fold raspberry sauce gently into whipped cream or use as a light drizzle to prevent deflating the cake’s ethereal texture.
- Refrigerate leftover sauce in an airtight container for up to a week, perfect for adding a burst of fruity flavor to yogurt or pancakes.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg