Description
A light and refreshing dessert made with egg whites and fresh raspberries, perfect for any occasion.
Ingredients
- Egg Whites (12 large)
- Granulated Sugar (1 cup)
- Cake Flour (1 cup)
- Baking Powder (1 teaspoon)
- Salt (1/4 teaspoon)
- Vanilla Extract (1 teaspoon)
- Fresh Raspberries (1 cup)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an ungreased 10-inch angel food cake pan.
- In a large mixing bowl, beat the egg whites until frothy. Gradually add the sugar, beating until stiff peaks form.
- In a separate bowl, sift together cake flour, baking powder, and salt.
- Gently fold the sifted mixture into the whipped egg whites.
- Fold in the vanilla extract and fresh raspberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes until golden and a toothpick comes out clean.
- Cool the cake upside down in the pan.
- Once cooled, run a knife around the edges and remove the cake from the pan.
Notes
For best results, use room temperature egg whites and do not grease the pan.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 10g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: angel food cake, raspberry dessert, low-calorie cake, easy cake recipe, healthy dessert