Indulge your senses with a delightful slice of Raspberry Rose Angel Food Dream Cake—a dessert that promises to transport you to a garden of sweetness with every bite! This airy, cloud-like cake is infused with the delicate essence of rose water and bursts with the vibrant flavor of fresh raspberries. Perfect for special occasions or simply to treat yourself, this cake is as stunning as it is delicious. Are you ready to impress your friends and family with a show-stopping dessert that looks as good as it tastes? Dive into this recipe and discover the magic of baking with elegance!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup egg whites (about 8 large)
- 1 cup sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons rose water
- Whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Ensure you have a clean, dry 10-inch tube pan with a removable bottom, and do not grease the pan.
- Carefully separate egg whites into a large, clean mixing bowl, ensuring no yolk contamination. Let egg whites sit at room temperature for 30 minutes to achieve maximum volume.
- Sift cake flour and salt together three times to ensure ultimate lightness and remove any potential lumps.
- Using an electric mixer, begin beating egg whites on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks develop.
- Gently fold in vanilla extract and rose water, being careful not to deflate the egg white mixture.
- Carefully fold sifted flour mixture into egg whites using a rubber spatula, using a gentle cutting motion to maintain air volume.
- Gently fold in half of the fresh raspberries, distributing them evenly throughout the batter.
- Pour batter into the ungreased tube pan, smoothing the top with a spatula. Tap pan gently on the counter to release any large air bubbles.
- Bake in preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Immediately invert the pan onto a cooling rack and let cake cool completely, approximately 1 hour. This prevents the delicate cake from collapsing.
- Once cooled, carefully run a thin knife around the edges and remove from pan.
- Garnish with remaining fresh raspberries and serve with whipped cream. Optionally, dust with powdered sugar for extra elegance.
Tips
- Room Temperature Egg Whites: For the best volume, let your egg whites sit at room temperature for at least 30 minutes before whipping. This helps achieve those glorious stiff peaks!
- Sift Flour Multiple Times: Sifting the cake flour and salt together three times not only removes lumps but also aerates the flour, contributing to the cake's lightness.
- Gentle Folding: When incorporating the flour mixture and raspberries, use a gentle cutting motion with a rubber spatula. This preserves the airiness of the batter, ensuring a fluffy cake.
- No Greasing: Do not grease the tube pan! The cake relies on climbing up the sides of the pan to maintain its structure while baking.
- Cooling Method: Inverting the pan immediately after baking is crucial. This prevents the cake from collapsing as it cools, ensuring that it retains its height and airy texture.
- Garnishing: For an elegant finish, garnish with fresh raspberries and a dollop of whipped cream. A light dusting of powdered sugar can add a touch of sophistication!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 5g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
