Homemade Raspberry and Cream Angel Food Cake Recipe

Introduction

This Homemade Raspberry and Cream Angel Food Cake is a light, airy dessert layered with rich mascarpone cream and sweet raspberry preserves. Topped with glossy Italian meringue, it’s a beautiful centerpiece perfect for any celebration.

Ingredients

• 12 egg whites, room temperature
• 1 tsp cream of tartar
• 2 tsp vanilla extract, divided
• 1 1/4 cups superfine sugar, divided
• 1 cup all-purpose flour
• 2 cups mascarpone
• 1 1/2 cups pouring cream
• 1 cup prepared raspberry preserves
• 1/3 cup water
• 1/2 tsp cream of tartar
• 150 ml egg whites (about 4 eggs)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). In an electric mixer bowl, whisk 12 egg whites with 1 teaspoon cream of tartar on high speed until soft peaks form. Gradually add 1 teaspoon vanilla extract and 3/4 cup superfine sugar while whisking until thick and glossy. Transfer to a large bowl.
2. Step 2: Sift together 1 cup all-purpose flour and 1/2 cup superfine sugar twice for extra lightness. Fold this mixture gently into the egg whites until just combined, being careful not to deflate the batter. Spoon into an ungreased angel food cake tin and smooth the top.
3. Step 3: Bake for about 30 minutes, or until the cake begins to pull away from the tin sides. Immediately invert the tin and let the cake cool for 1 hour. Once cooled, loosen edges with a butter knife and remove from the tin by twisting the center funnel. Slice the cake horizontally into 3 even layers.
4. Step 4: In a mixer, whisk mascarpone, pouring cream, and remaining 1 teaspoon vanilla until stiff peaks form. Place one cake layer on a stand, spread half the raspberry preserves, then half the mascarpone cream. Repeat with the second layer and finish with the last cake layer on top.
5. Step 5: For the Italian meringue, combine 1/3 cup water, 1/2 tsp cream of tartar, and 1 cup superfine sugar in a saucepan. Stir and heat until sugar dissolves, then boil for 4 minutes. Meanwhile, whisk 150 ml egg whites until stiff peaks form, slowly adding remaining 1 cup sugar.
6. Step 6: With mixer running, slowly pour hot syrup into egg whites in a thin stream. Continue whisking for 4 minutes until shiny and stiff. Whisk until the bowl feels cool for stability.
7. Step 7: Spread the Italian meringue evenly over the assembled cake, covering top and sides. Serve immediately or refrigerate up to two hours before serving for neat slices. Use the back of a spoon to create soft peaks on the meringue if desired.

Tips & Variations

• Allowing the cake to cool upside down in the tin helps keep its light, airy texture.
• Use superfine sugar for smoother meringue and batter.
• For a fruit twist, substitute raspberry preserves with strawberry or blueberry preserves.
• To create decorative meringue peaks, use the back of a spoon to swirl after spreading.

Storage

Store the assembled cake in the refrigerator and consume within two days for best freshness. Because of the delicate meringue, it’s recommended to serve within two hours of removal from the fridge. Reheat is not advised as it will affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought angel food cake instead of making it from scratch?

While you can use store-bought cake for convenience, homemade angel food cake offers a lighter texture and fresher flavor that complements the creamy and fruity layers better.

How do I prevent the Italian meringue from weeping or weeping?

Make sure to cook the sugar syrup to the proper temperature and pour it slowly into the whisked egg whites while continuing to beat. Whisking until the bowl cools helps stabilize the meringue and prevent weeping.

Homemade Raspberry and Cream Angel Food Cake Recipe

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This Homemade Raspberry and Cream Angel Food Cake is a light and airy dessert perfect for special occasions. Layers of fluffy angel food cake are filled with a creamy mascarpone and pouring cream mixture combined with sweet raspberry preserves, then topped with a glossy, stable Italian meringue that adds a beautiful finish and delicate sweetness. The process involves whipping egg whites into a delicate sponge, folding in flour carefully, baking without greasing the pan to achieve the signature angel food texture, and then assembling with luxurious cream and a vibrant berry jam. The Italian meringue topping is made from a hot sugar syrup and whipped egg whites, adding an elegant and stunning presentation to this classic dessert.

• Author: Victoria
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 10 to 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Layers

• 12 egg whites, room temperature
• 1 tsp cream of tartar
• 2 tsp vanilla extract, divided
• 1 1/4 cups superfine sugar, divided
• 1 cup all-purpose flour

Cream and Jam Filling

• 2 cups mascarpone
• 1 1/2 cups pouring cream
• 1 cup prepared raspberry preserves

Italian Meringue Topping

• 1/3 cup water
• 1/2 tsp cream of tartar
• 2 cups superfine sugar, divided
• 150 ml egg whites (about 4 eggs)

Instructions

1. Prepare the angel food cake batter: Preheat your oven to 180°C (350°F). Using an electric mixer, whisk 12 egg whites and 1 teaspoon cream of tartar on high speed until soft peaks form. Gradually add 1 teaspoon vanilla extract and 3/4 cup superfine sugar while whisking, continuing until the mixture is thick and glossy. Transfer the mixture to a large bowl for folding.
2. Incorporate the dry ingredients: Sift together 1 cup all-purpose flour and remaining 1/2 cup superfine sugar three times for extra lightness. Gently fold the sifted dry ingredients into the beaten egg whites until just combined, being careful not to deflate the batter. Then transfer the batter into an ungreased angel food cake tin and smooth the top carefully.
3. Bake the cake: Bake the cake for about 30 minutes, or until it starts to pull away from the sides of the pan. Immediately invert the pan and leave the cake to cool upside down for 1 hour. This cooling technique preserves the airy texture. Once cooled, loosen edges with a butter knife and twist out the center funnel tube to remove the cake from the pan.
4. Slice cake into layers: Using a serrated knife, slice the cake horizontally into three even layers for assembly.
5. Prepare the cream filling: In an electric mixer, whisk mascarpone, pouring cream, and 1 teaspoon vanilla extract until stiff peaks form, creating a rich cream filling.
6. Assemble the cake layers: Place one cake layer on a serving stand, spread half of the raspberry preserves evenly, then top with half of the mascarpone cream. Repeat with the second cake layer and the remaining preserves and cream, finishing with the last cake layer on top.
7. Make the Italian meringue: In a small saucepan, combine water, cream of tartar, and 1 cup superfine sugar. Heat, stirring, until sugar dissolves then boil for 4 minutes. While the syrup cooks, whisk 150ml egg whites in a clean bowl until stiff peaks form. Gradually add remaining 1 cup superfine sugar, one tablespoon at a time, until thick and glossy. With mixer running, slowly pour hot syrup into egg whites in a thin stream, then whisk for 4 more minutes until shiny and stiff peaks form. Continue whisking until the bowl feels cool for meringue stability.
8. Frost the cake: Spread the Italian meringue evenly over the assembled cake, covering sides and top. For decorative swirls, use the back of a spoon to create soft peaks all over the meringue.
9. Serve and store: Serve immediately for a soft meringue texture or chill in the refrigerator up to two hours for cleaner slicing. Enjoy this elegant, airy, and delicious cake.

Notes

• Do not grease the angel food cake pan to allow the batter to cling and rise properly.
• Cooling the cake upside down in the pan helps maintain its light, airy structure.
• Be gentle when folding the flour into the egg whites to avoid deflating the batter.
• Using superfine sugar helps dissolve sugar quickly for smooth meringue and cake texture.
• The Italian meringue topping is best consumed fresh but can be refrigerated for up to two hours before serving.
• Ensure egg whites are at room temperature for maximum volume when whipping.

Keywords: angel food cake, raspberry cream cake, Italian meringue, mascarpone cream, layered cake, airy cake dessert, homemade angel food cake, raspberry preserves