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Angel Food Cake with Raspberries and Almond Whipped Cream Recipe

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4.3 from 2 reviews

This Angel Food Cake with Raspberries and Cream is a light, airy dessert that combines a fluffy homemade angel food cake with a luscious raspberry-almond whipped cream filling and fresh raspberries. It can be made from scratch with almond extract for flavor or a boxed mix for convenience. Perfect for an elegant dessert, this American classic is ideal for special occasions or a delightful treat any time.

  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings

Ingredients

Dry Mixture

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt

Egg White Mixture

  • 12 large egg whites (separated from fresh eggs, no yolks or shells)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 ½ teaspoons cream of tartar
  • ¾ cup granulated sugar

Raspberry-Almond Whipped Cream

  • 3 cups heavy whipping cream
  • ¾ teaspoon almond extract
  • ¾ cup raspberry fruit spread (such as Smuckers Simply Fruit, or jam/jelly)
  • 3 tablespoons confectioners sugar

For Filling and Decoration

  • 2 (6-ounce) packages fresh raspberries (divided use, do not use frozen)

Instructions

  1. Prepare Pan: Set out an ungreased 10-inch tube pan for baking the angel food cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ¾ cup sugar, and salt. Set aside.
  3. Separate Egg Whites: Separate the eggs one at a time, placing the whites in a large mixing bowl ensuring no yolk or shells mix with them. Save yolks for other use if desired.
  4. Preheat Oven: Preheat oven to 325°F (163°C) and ensure the center rack has enough room for the cake.
  5. Beat Egg Whites: Add vanilla and almond extracts to egg whites. Using a mixer with a whisk attachment, beat on medium-high for about 1 minute until frothy.
  6. Add Cream of Tartar: Sprinkle cream of tartar over frothy whites and continue beating on medium-high until soft peaks form (2-3 minutes).
  7. Add Sugar Gradually: Add ¾ cup sugar in ¼ cup increments, mixing in fully each time until stiff, glossy peaks form that stand firmly without falling.
  8. Fold in Dry Ingredients: Gently fold the dry flour mixture into the egg whites with a rubber spatula until no flour streaks remain.
  9. Transfer to Pan & Bake: Pour batter into the ungreased tube pan, smooth the top, and bake for 40-45 minutes until golden brown on top, springs back when touched, and dry cracks appear.
  10. Cool Upside Down: Immediately invert the pan onto a funnel or bottle neck to cool completely upside down to maintain structure.
  11. Prepare Raspberries: Gently rinse fresh raspberries while cake bakes. Pat dry and set aside, keeping them pointy side up.
  12. Make Raspberry-Almond Whipped Cream: In a chilled bowl, beat heavy whipping cream with almond extract until frothy. Gradually add raspberry fruit spread and confectioners sugar, mixing until smooth and stiff peaks form.
  13. Mix Some Raspberries into Whipped Cream: Set aside about ⅓ of the whipped cream in a small bowl and fold in half (6 ounces) of the raspberries.
  14. Remove Cake from Pan: Once cooled, slide a knife around the edges and carefully remove the angel food cake onto a dinner plate.
  15. Slice Cake Horizontally: Using a serrated knife, split the cake into two equal layers, placing the top half separately.
  16. Form Tunnel in Bottom Layer: Gently remove cake morsels about 1 inch from edges and center, creating a ditch for the filling but not removing the cake base.
  17. Assemble with Filling: Place bottom layer on a cake stand or plate, fill the tunnel and spread some whipped cream with raspberries over the bottom layer.
  18. Top Layer & Frost: Replace top layer (brown side up) and frost entire cake, covering top, sides, and the hole center with remaining whipped cream.
  19. Decorate with Raspberries: Garnish the cake with the remaining fresh raspberries on top.
  20. Serve and Store: Serve immediately or chilled for best flavor. Optionally drizzle with amaretto or Chambord. Store leftovers covered in the refrigerator up to 4 days; do not freeze.

Notes

  • Always separate eggs fresh by yourself to ensure no yolk contaminates the whites for best whipping results.
  • If any yolk gets into the egg whites, replace the affected white with a new one.
  • Cooling the cake upside down prevents it from collapsing and keeps its airy texture.
  • Do not grease the pan because the batter needs to cling to the sides while rising.
  • Use fresh raspberries only; frozen berries will not work as they release too much liquid.
  • Leftover cake morsels from the tunnel can be eaten or saved for another use.
  • The whipped cream filling contains raspberry fruit spread for flavor and sweetness—adjust sugar to your preference.
  • To extend shelf life, keep the cake refrigerated but avoid freezing due to whipped cream content.
  • Author: Daisy
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/angel-food-cake-with-raspberries-and-almond-whipped-cream-recipe/