Angel Food Cake with Raspberries and Cream Cheese Whipped Cream

Name: Angel Food Cake with Raspberries and Cream Cheese Whipped Cream
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cups granulated sugar (divided); 1 cup cake flour (sifted); 12 large egg whites (room temperature); 1 1/2 teaspoons cream of tartar; 1/4 teaspoon salt; 2 teaspoons vanilla extract; 1 cup heavy whipping cream (chilled); 115 grams cream cheese (softened); 1/2 cup icing sugar; 1 teaspoon vanilla extract; 2 cups fresh raspberries

70 min 12 slices Medium

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Angel Food Cake with Raspberries and Cream Cheese Whipped Cream

A heavenly light angel food cake topped with fresh raspberries and a luscious cream cheese whipped cream.

Prep

30 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Angel food cake is a classic, airy dessert that feels like biting into a cloud. This version is elevated with the addition of fresh raspberries and a decadent cream cheese whipped cream, making it perfect for any special occasion or a delightful everyday treat. The beauty of this cake lies in its simplicity. Made primarily of egg whites, it achieves its structure from whipped air, making it light and fluffy. The tartness of raspberries complements the sweetness of the cake, while the cream cheese whipped cream adds a rich, tangy finish.

Ingredients

Servings

For the Angel Food Cake

For the Cream Cheese Whipped Cream

For the Topping

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and dry, do not grease.

Pro tip: Using an ungreased pan helps the cake rise properly.

Mix dry ingredients

In a small bowl, mix 3/4 cup of sugar with the sifted cake flour. Set aside.

Pro tip: Sifting ensures a lighter cake texture.

Beat egg whites

In a large mixing bowl, beat the egg whites until foamy. Add cream of tartar and salt, then beat until soft peaks form. Gradually add the remaining 3/4 cup sugar and vanilla, beating until stiff peaks form.

Pro tip: Use a clean, dry bowl for better volume.

Fold in flour mixture

Gently fold the flour mixture into the egg whites in three additions, ensuring not to deflate the mixture.

Pro tip: Use a spatula to fold, preserving the airiness.

Bake the cake

Pour the batter into the cake pan and smooth the top with a spatula. Bake for 35-40 minutes until the top is golden brown and springs back when touched.

Pro tip: Check doneness with a gentle touch; it should spring back.

Cool the cake

Invert the cake pan onto a bottle or funnel and let it cool completely. Once cooled, run a knife around the edges to release.

Pro tip: Cooling upside down prevents collapse.

Prepare cream cheese whipped cream

In a mixing bowl, beat the cream cheese until smooth. Gradually add icing sugar and vanilla. In another bowl, whip the cream to stiff peaks, then fold into the cream cheese mixture.

Pro tip: Chill the beaters and bowl for better whipping results.

Assemble the cake

Spread or pipe the cream cheese whipped cream over the cooled cake. Top with fresh raspberries before serving.

Pro tip: For a polished look, use a piping bag to apply the whipped cream.

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Tips & Tricks

<ul><li>Ensure the egg whites are at room temperature for better volume.</li><li>Use a clean, dry bowl to beat egg whites for maximum fluffiness.</li><li>Invert the cake to cool; this prevents it from collapsing.</li><li>Chill the cream cheese whipped cream before serving for best texture.</li></ul>

Serving Suggestions

Serve this angel food cake with a fresh raspberry sauce or a sprinkle of icing sugar to enhance its presentation. It pairs beautifully with a cup of tea or a glass of Champagne for a celebratory touch. To make ahead, prepare the cake up to a day in advance and store it covered at room temperature. The whipped cream can be made a few hours ahead and stored in the refrigerator. Leftovers should be stored in an airtight container in the fridge for up to 3 days.

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