Raspberry Angel Food Cake
Taste of Home
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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.