Raspberry Angel Food Cake

Name: Raspberry Angel Food Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 servings.
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

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

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 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.

Nutrition Facts

1 piece: 65 calories, 1g fat (0 saturated fat), 0 cholesterol, 35mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch.

Originally published as Raspberry Angel Food Cake in Taste of Home June/July 1997