Raspberry Angel Food Cake
Raspberry Angel Food Cake is tender, airy and soft, with fresh raspberries, vanilla beans, and a refreshing raspberry lemon glaze.
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!
Daffodil Angel Food Cake With Raspberry Sauce
A light and delicious sponge cake that's colorful and perfect for a Spring luncheon.
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Kitchenaid Handheld 7-speed mixer with whisk:
Kitchenaid Handheld 9-speed mixer with turbo beater & whisk:
KitchenAid Artisan Tilt-Head Stand Mixer 5 Qt.:
Daffodil Cake Recipe:
Ingredients:
1 c cake flour
3/4 c plus 2 Tbsp sugar
12 egg whites
1 1/2 tsp cream of tartar
1/4 tsp salt
3/4 c. sugar
6 egg yolks
1 1/2 tsp vanilla extract
1/2 tsp almond extract
Directions:
Preheat oven to 375 degrees. Stir flour and 3/4 c sugar plus 2 Tbsp together and set aside.
In large stand mixer bowl, beat egg whites, cream of tartar and salt till foamy. Add remaining 3/4 c sugar, 2 tbsp at a time, beating on high speed until meringue holds stiff peaks. In small mixer bowl, beat egg yolks until they're very thick and lemon colored. Gently fold vanilla & almond extracts into meringue.
Sprinkle flour/sugar mixture a little at a time, over meringue, gently folding until just mixed. Pour half the batter into egg yolks and gently mix. Alternate white and yellow batters into ungreased tube pan. Gently cut through batters to swirl.
Bake on bottom rack in oven for about 40 minutes until top springs back which lightly touched. Remove from oven and invert pan on funnel or on pan's feet until completely cooled.
Raspberry Sauce:
3 c fresh or frozen raspberries
2 tsp cornstarch
1 Tbsp water
1/4 c sugar
1 tsp lemon juice
1/2 -1/4 tsp vanilla (optional)
Mix the water and cornstarch together to make a slurry. Then combine cornstarch mixture, berries, sugar and lemon juice in a small saucepan over medium heat. Stir the mixture periodically as it comes to a boil. Let boil for 3 minutes, stirring occasionally. Remove from heat and add vanilla extract. Sauce is ready if you want to leave in the seeds. Otherwise, push mixture through a fine mesh strainer to remove the seeds. Sauce will thicken as it cools. Enjoy
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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#cookingwithjoy, #raspberryangelfoodcake, #raspberryangelfoodcakerecipe
Easy Raspberry cake | Raspberry Angel Food Cake | Homemade Recipes
Raspberry Angel Food Cake is such a beautiful and delicious dessert. This cake is perfect for summer picnics, baby showers, Valentine’s Day and anytime you are looking for a light dessert. It’s totally worth sifting that flour and sugar! The vanilla bean seeds add beautiful tiny specs through the cake.
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Easy Angel Food Cake Recipe!- The Scran Line
You’re about to learn how to make the easiest and lightest cake ever! Angel Food Cake is so light and fluffy and melt in your mouth. It’s the perfect easy to whip up cake that’s sure to impress! Topped with fresh cream and berries, it’s a stunner!
Angel Food cake
12 large egg whites, room temperature
150g - 1 cup all-purpose flour
1/4 tsp salt
370g - 1 3/4 cups caster sugar, divided
1 1/2 tsp cream of tartar
2 tsp pure vanilla extract
1 orange zested
3 drops orange food gel
Decorations
500ml - 2 cups whipped cream, cold
1 tsp vanilla extract
Powdered sugar to dust
Assorted berries, washed and dried
Angel Food cake
Preheat your oven to 175°C / 350°F.
Separate your eggs white from your yolks into a very clean glass or metal mixing bowl. To ensure your bowl is super clean, add 1 tsp white vinegar or fresh lemon juice and use a paper towel to wipe it down until dry. For this recipe you can either use a hand mixer or a stand mixer fitted with a balloon whisk. Set aside for 30 minutes.
Sift the flour, salt and 3/4 cup of sugar into a large mixing bowl use a whisk to combine and set aside. You’ll need to sift these ingredients 3 times.
Add the cream of tartar and vanilla extract to the egg whites and whisk on medium speed until you reach soft peaks.
Slowly add the remaining sugar to the egg whites, 1 tbsp at a time and continue whisking until the mixture becomes thick and glossy.
Add 1/2 of the flour mixture and the orange zest to the meringue mixture and use a spatula to gently fold through. Repeat this process with the remaining flour. Your mixture should still be nice really thick and hold stiff peaks if you fold correctly.
For this recipe you’ll need an Angel Food Cake Pan. You don’t need to line or grease the pan because in order for this cake rise properly you need it to stick to the sides of the cake pan. Gently spoon the mixture into your cake pan.
Use a paper towel to clean off any cake batter off the side of the cake pan. Then use a skewer to gently swirl through the cake pan, almost hitting the bottom to get rid of any air bubbles. Place the cake pan on the bottom rack of your oven and bake for 35-40 minutes until the cake is golden brown and a skewer inserted into the cake comes out clean.
Take the cake pan out of the oven and place upside down on your work bench to cool completely to room temperature. Most angel food cake pans half little feet at the top of the cake pan to allow steam to escape as the cake cools. If yours doesn’t place on a cooling rack to allow to cool.
Once cooled, carefully run a knife around the outside of the cake pan and then gently encourage the cake to lift out by wiggling and slowly lifting the bottom of the cake pan.
Whipped cream
Simple add the heavy cream and vanilla extract (1 tbsp sugar is optional) and use an electric hand mixer to whip to stiff peaks.
To decorate dust with powdered sugar and serve with fresh berries and whipped cream.
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
#thescranline #angelfoodcake #easybaking