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Raspberry Angel Food Cake Recipe


Raspberry Angel Food Cake Recipe Chefmeow / All my dishes
4 months, 2 weeks ago
This recipe comes from an estate sale. I purchased the collection in Mesquite, Texas in 1992. Have made this on a few occassions and it is always a big hit. Enjoy
Prep:10m Cook:45m Servings:10

Chefmeow

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Ingredients
  • 1-1/2 cups granulated sugar divided
  • 1 cup sifted cake flour
  • 12 large egg whites
  • 1-1/4 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon raspberry extract
  • 1-1/2 cups fresh raspberries
  • 2 tablespoons sifted cake flour
  • 1 tablespoon grated lemon rind
  • Glaze:
  • 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice

Directions
  1. Preheat oven to 375.
  2. Sift together 1/2 cup sugar and 1 cup flour.
  3. In large bowl beat egg whites with a mixer at high speed until foamy.
  4. Add cream of tartar and salt then beat until soft peaks form.
  5. Add 1 cup sugar 2 tablespoons at a time beating until stiff peaks form.
  6. Sift flour mixture over egg white mixture 1/4 cup at a time and gently fold in.
  7. Fold in extract and raspberries.
  8. Combine 2 tablespoons flour and lemon rind then toss to coat.
  9. Sprinkle over egg white mixture then gently fold in.
  10. Spoon batter into ungreased tube pan and spread evenly.
  11. Break air pockets by cutting through batter with a knife then bake cake 40 minutes.
  12. Invert pan and cool completely then loosen cake from sides of pan using a narrow metal spatula.
  13. Invert cake onto plate then combine powdered sugar and lemon juice in a small bowl.
  14. Stir well with a whisk then drizzle over cooled cake.

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