Raspberry Angel Food Cake Recipe

Nutrition Facts

  • One serving:
  • Calories:
  • 65
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 35 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g


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Raspberry Angel Food Cake

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Raspberry Angel Food Cake is a light dessert dotted with fresh raspberries recommended by Christine Wallat of Greenfield, Wisconsin.

SERVINGS: 16

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep: 20 min. Bake: 40 min. + cooling

Ingredients:

  • 10 egg whites
  • 1-1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup sugar
  • 1 cup cake flour
  • 2 cups fresh raspberries

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° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert the pan; cool completely, about 1 hour. Yield: 16 servings.


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