Raspberry Angel Food Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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:
1. 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.
2. 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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