Homemade Raspberry and Cream Angel Food Cake Recipe
This Homemade Raspberry and Cream Angel Food Cake is a light and airy dessert featuring delicate layers of fluffy angel food cake, creamy mascarpone whipped cream, and sweet raspberry preserves. Perfect for a special occasion or a refreshing treat, this cake combines the airy texture of traditional angel food cake with a luscious cream and fruity filling, topped with a smooth Italian meringue for an elegant finish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the 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
For the Cream and Jam Filling:
- 2 cups mascarpone
- 1 1/2 cups pouring cream
- 1 cup prepared raspberry preserves
For the 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
- Prepare the Egg Whites: Preheat your oven to 180°C (350°F). In the bowl of an electric mixer, whisk 12 egg whites and 1 teaspoon cream of tartar on high speed until soft peaks form. Gradually add 1 teaspoon of vanilla extract and 3/4 cup of superfine sugar while whisking, continuing until the mixture is thick and glossy.
- Combine Dry Ingredients: In a separate bowl, sift together 1 cup of all-purpose flour and the remaining 1/2 cup superfine sugar. Sift this mixture twice more for extra lightness, then gently fold the dry ingredients over the egg white mixture just until combined, being careful not to deflate the batter.
- Bake the Cake: Spoon the batter into an ungreased angel food cake tin and smooth the top. Bake for about 30 minutes, or until the cake begins to pull away from the sides of the tin. Immediately invert the cake tin and set aside to cool for 1 hour.
- Remove and Slice Cake: Once cooled, run a butter knife around the edges to loosen the cake and twist the center funnel tube to remove it. Slice the cake horizontally into 3 even layers using a serrated knife.
- Prepare the Cream Filling: In an electric mixer, combine the mascarpone, pouring cream, and the remaining 1 teaspoon vanilla extract. Whisk until stiff peaks form.
- Assemble the Cake: Place one cake layer on a stand, spread half the raspberry preserves over it, then top with half the mascarpone cream. Repeat with the second layer using the remaining preserves and cream. Finish with the final cake layer on top.
Notes
- Allow the cake to cool upside down in the tin to maintain its airy texture.
- Be gentle when folding flour into the egg whites to avoid deflating the batter.
- Use a serrated knife for clean, even slicing of the delicate cake layers.
- Make sure egg whites are at room temperature for best volume when whisking.
