Description
A light and airy dessert infused with fresh raspberries, perfect for summer gatherings.
Ingredients
Scale
- 1 cup egg whites (about 8 large)
- 1 cup granulated sugar
- 1 cup cake flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- Confectioners’ sugar for dusting
- Whipped cream for serving
- Fresh mint for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Beat the egg whites with an electric mixer until frothy, gradually adding sugar until stiff peaks form (5-7 minutes).
- Sift together the cake flour and salt in another bowl.
- Fold the flour mixture into the egg whites gently.
- Incorporate the vanilla extract and fold in the fresh raspberries.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes until golden brown.
- Invert the cake in the pan to cool.
- Dust with confectioners’ sugar and serve with whipped cream and mint.
Notes
Ensure your mixing bowl and tools are grease-free for best results. Room temperature egg whites whip better.
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 20g
- Sodium: 100mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg