Raspberry Angel Food Cake | Roio Delights
This video will show how to make raspberry angel food cake at home.
Ingredients:
Egg white - 12
Cake flour - 160 g
Caster sugar - 160 g
Sea salt - 1/4 teaspoon
Cream of tartar - 1 teaspoon
Raspberries - 170 g
Vanilla extract - 160 g
Lemon Raspberry Glaze:
Powdered sugar - 128 g
Raspberries- 6
Lemon juice - 1 tablespoon
Instructions:
Preheat the oven to 180 degrees C.
Spray a bundt pan (I used a silicone one) with cooking spray VERY, VERY light and set aside.
Over a large bowl, sift together flour, ½ cup of the sugar and salt. Repeat the sifting process 3 times.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until frothy, then add in the cream of tartar and vanilla bean seeds. Beat on medium-high speed until soft peaks form. Gradually add in the remaining sugar a few tablespoons at a time and beat until incorporated.
Using a spatula, manually and slowly fold in the flour mixture in three additions by turning over the egg whites consistently until the flour is fully incorporated.
Spoon half the batter into the prepared pan, evenly distribute the raspberries and top with the remaining batter, level off the top with a spatula.
Bake the cake for 35 to 40 minutes, or until golden on top and spongy. Remove cake from oven, let it stand for 5 minutes then invert the cake on a cooling rack and allow it to cool completely.
Lemon Raspberry Glaze:
In a small bowl combine all the ingredients and mix until well combines, the mixture must be glossy with no lumps, with a thick consistency, but still pourable. If the mixture is too think add 1 teaspoon of lemon juice. Pour the mixture over the cooled cake and let it stand for 15 minutes for it to settle.
Credits to the respective owner.
Video reused under the Creative Commons Attribution Licence.
Source:
Raspberry Angel Food Cake - Sweet and Savory Meals
Learn how to make Raspberry Angel Food Cake - a light and airy cake filled with scrumptiously sweet and tangy fresh raspberries and topped with a raspberry lemon glaze. The soft cake is filled with juicy berries, with a burst of different flavors in every bite.
????INGREDIENTS????:
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 six)
Lemon Raspberry Glaze:
1 cup powdered sugar
6 raspberries
1 tablespoon lemon juice (more if needed)
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#sweetandsavorymeals #angelfoodcake #raspberrycake
Angel Food Cake Hack To Satisfy Your Cravings • Tasty
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My best selling cake had this RASPBERRY JAM FILLING / TOPPING!
RECIPE:
SHOP:
This raspberry filling is the perfect way to level up your baking! With a wonderful tart flavour, it helps to take that sweet edge off baked goods. Use it as a filling or topping for cakes, cupcakes, cheesecakes, macarons, biscuits and so much more!
INGREDIENTS:
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch - also known as cornflour
- 1 tbsp (15 g) lemon juice - must be fresh
- 3 tbsp (38 g) white granulated sugar
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
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Immersion Blender -
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How To Make Raspberry Angel Food Cake - Cooking With Joy
How To Make Raspberry Angel Food Cake
❤INGREDIENTS❤
12 egg white
1 1/4 cup cake flour
1 1/4 cup caster sugar
1/4 tsp.sea salt
1 tsp.cream of tartar
6 ounces raspberry
3 vanilla beans
Tags:
Cooking With Joy
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Raspberry Angel Food Cake - Review Pinterest Peasandpeonies.com
Ingredients:
* 12 Large egg whites, room temp
* 1 1/4 Cup Cake Flour
* 1 1/4 Cup Super Fine Sugar
* 1/4 tsp Salt
* 1 tsp Cream of Tartar
* 3 Vanilla beans (can sub for 1 1/2 tsp vanilla extract or 1 tsp vanilla bean paste) seeds only
* 6oz Raspberries (minus 6 for the glaze)
*Lemon Raspberry Glaze*
* 1 Cup Powdered Sugar (I used 2 cups+4Tbs)
* 6 Raspberries
* 1 Tbs fresh lemon juice (I used 4 Tbs)
Directions:
1. Preheat oven to 350*
2. Spray a bundt pan with cooking spray very lightly and set aside.
3. Over a large bowl, sift together the cake flour, 1/2 Cup of the sugar and the salt. Repeat the sifting process 3x's.
4. Add the egg whites to the bowl of a stand mixer fitted with the whisk attatchment and beat on med speed until frothy, then add in the cream of tartar and vanilla. Beat on med-high speed until soft peaks form. Gradually add in the remaining sugar a few Tbs at a time and mix until incorporated.
5. Using a spatula, manually and slowly fold in the flour mixture in 3 additions by turning over the egg whites consistently until the flour is fully incorporated.
6. Spoon 1/2 of the batter into the prepared pan. Evenly distribute the raspberries and top with the remaining batter, level off the top with a spatula.
7. Bake the cake for 35-40 mins, or until golden on top and spongy. Remove cake from the oven, let it stand for 5 mins then invert the cake onto a cooling rack and allow it to cool completely.
8. Make your Lemon Raspberry Glaze!
9. In a small bowl: Combine all of the ingredients. Mix until well combined. The mixture should be glossy with NO lumps, a thick consistency but still pourable. If too thick add 1 tsp of lemon juice. Pour over the top of the cooled cake and let sit for 15 mins to set.
10. Serve and enjoy!