Angel Food Cake & Raspberries
82
Classic fluffy and light Angel Food Cake topped with juicy raspberries.
Ingredients
| 11 | each |
egg whites
|
* |
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ⅛ | teaspoon |
salt
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
raspberries
fresh or frozen (thawed) |
|
| 2 | tablespoons |
sugar
|
Directions
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.
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Nutrition Facts
Serving Size 117g (4.1 oz)Amount per Serving
Calories 3081% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 50mg
2%
Total Carbohydrate
25g
25%
Dietary Fiber 3g
13%
Sugars g
Protein
5g
Vitamin A 0%
•
Vitamin C 18%
Calcium 1%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
