Raspberry Angel Food Cake
Yield
1 cakePrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
egg whites
|
*
|
| 1 ¼ | teaspoons |
cream of tartar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ½ | cup |
sugar
|
|
| 1 | cup |
cake flour
|
|
| 2 | cups |
raspberries
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
egg whites
|
*
|
| 6.3 | ml |
cream of tartar
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 118 | ml |
sugar
|
|
| 237 | ml |
cake flour
|
|
| 473 | ml |
raspberries
fresh |
|
Directions
In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form.
Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally.
Sift flour over beaten whites; sprinkle with berries.
Gently fold flour and raspberries into batter until well mixed.
Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 40 to 45 minutes or until lightly browned and entire top appears dry.
