Raspberry Angel Food Cake

cassie thornburg


Let Them Eat Cake!

I have heard that Marie Antoinette never really said that well-known phrase. It has only been attributed to her through the years of history. I suppose that as she was being led to her be-heading, that she might have been in a bad mood. She could've said, "Let them eat LIVER!" or.... "Let them eat COCONUT"!! (a true punishment for me). But I think that if she said, "Let them eat Cake!"....well, that's kind of a nice wish. Cake is happy food. Let's eat cake!!

Ok....I am being so silly here I can't stand myself so I will break from the direction I was going in and say that I love cake. I got out my Martha Stewart recipe book and found this one and it is delicious (I don't post any recipes here that I think are yucky.....hence the lack of liver and/or coconut recipes).

I neglected to take pictures of the beginnings of the process, but it's just sifting and whipping the egg whites - I'm sure you already know how to do that.

The other thing I neglected to do was to run my knife a bit more through the batter - it would've made the raspberries mix a bit better. As you can see from the picture, it looks like the cake has a "filling", but it is supposed to have more of a "ribbon". Still, the taste was delicious.

A quote from Martha Stewart: "Angel food cake is made with egg whites and no butter, which makes it low in cholesterol and virtually fat-free."
I say, Let us eat cake!

Lastly - never, EVER grease your angel food pan! The batter needs to "pull itself" up the sides of the pan and can't do that properly if it is greased. I learned this one the hard way.


pinch tips: How to Use Hand & Stand Mixers





25 Min


40 Min


1 1/4 c
cake flour, sifted (not self-rising)
1 1/2 c
sugar (preferably superfine or baking sugar)
of salt
6 oz
(1/2 pint) fresh raspberries
1 3/4 c
egg whites (about 12 large)
1 tsp
cream of tartar
1 1/2 tsp
vanilla extract

Directions Step-By-Step

Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.
Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high; beat until whites are nearly stiff. Reduce speed to medium-low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.
Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
Into the pan!
Layer batter with raspberries, ending with batter on top.
Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
Invert pan onto its legs or hang it over the neck of a bottle or funnel; remove parchment paper. Let cake stand, in the pan, until completely cool, about 1 hour.
Run a knife around edges of the cake to loosen the sides. Unmold cake.

About this Recipe

Course/Dish: Cakes
Hashtags: #food, #raspberry, #angel