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Homemade Raspberry and Cream Angel Food Cake Recipe

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4.5 from 121 reviews

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/homemade-raspberry-and-cream-angel-food-cake-recipe/