Raspberry Angel Food Cake Recipe
Sponge Cake Recipes and Angel Food Cake Recipes
Raspberry Angel Food Cake
10 large egg whites
1-1/4 tsp. cream of tartar
1 tsp pure vanilla extract
1/2 tsp. pure almond extract
1/2 cup sugar
1 cup cake flour
2 cups fresh raspberries
Heat oven to 325ºF. Ungreased 10" tube pan.
In mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft
peaks form. Add extracts. Gradually beat in sugar until stiff, scraping bowl
occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold
flour & raspberries into batter until well mixed. Pour into ungreased 10" tube
Bake at 325ºF for 40-45 mins or until lightly browned & entire top appears dry.
Immediately invert cake pan; cool completely, about 1 hr.
One serving equals: 65 calories.., 35 mg sodium…, 0 cholesterol…, 13 g
carbohydrates,.. 3g protein, trace fat. ++++ Exchanges: 1 starch