Search
by Ingredient

Raspberry Angel Food Cake

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by big al

YIELD

1 cake

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

10 1E+1
EACH EACH EGG WHITES *
1 ¼ 6.3
TEASPOONS ML CREAM OF TARTAR
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML ALMOND EXTRACT *
½ 118
CUP ML SUGAR
1 237
CUP ML CAKE FLOUR
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 256 2% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 18%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 27%
Calcium 2% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
 

    Email this recipe