Angel Food Cake & Raspberries
Classic fluffy and light Angel Food Cake topped with juicy raspberries.
cream of tartar
fresh or frozen (thawed)
Mix the raspberries and two (or more to taste) tablespoons sugar in a bowl and allow to macerate in the refrigerator. The sugar will help draw some juice out of the raspberries.
Sift the dry ingredients together 4 times.
Beat the egg whites until dry and stiff peaks are formed.
Fold dry ingredients into eggs, two tablespoons at a time. Fold gently to maintain as much volume in the batter as possible.
Add flavoring and bake at 350℉ (180℃) F for 40 to 45 minutes.
This cake should be baked in an ungreased angel food pan.
Once baking is complete turn the pan over onto a funnel and allow to cool completely.
Serve slices topped with the raspberries prepared earlier.
Truly food for the angels.