Raspberry Angel Food Cake

cassie thornburg

By
@agirlsinger

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.

www.trebleclefchef.blogspot.com


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Rating:

Serves:

12

Prep:

25 Min

Cook:

40 Min

Ingredients

1 1/4 c
cake flour, sifted (not self-rising)
1 1/2 c
sugar (preferably superfine or baking sugar)
pinch
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

1
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.
2
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.
3
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.
4
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.
5
Into the pan!
6
Layer batter with raspberries, ending with batter on top.
7
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.)
8
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.
9
Run a knife around edges of the cake to loosen the sides. Unmold cake.
10
Eat!

About this Recipe

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