Raspberry Angel Food 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.
- 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
How to Make Raspberry Angel Food Cake
- 1Preheat 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.
- 2Sift 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.
- 3In 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.
- 4Sift 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.