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Homemade Raspberry and Cream Angel Food Cake Recipe

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4.6 from 78 reviews

This Homemade Raspberry and Cream Angel Food Cake features a light and airy angel food cake layered with rich mascarpone cream and vibrant raspberry preserves. Topped with a glossy Italian meringue, this elegant dessert combines delicate textures and fruity sweetness for an irresistible treat perfect for special occasions or indulgent gatherings.

Ingredients

Scale

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

  1. Prepare the Angel Food Cake Batter: Preheat your oven to 180°C (350°F). Using an electric mixer, whisk 12 egg whites with 1 teaspoon cream of tartar on high speed until soft peaks form. Gradually add 1 teaspoon vanilla extract and 3/4 cup superfine sugar, continuing to whisk until thick and glossy. Transfer this meringue base to a large bowl.
  2. Combine Dry Ingredients and Fold: Sift together 1 cup all-purpose flour and the remaining 1/2 cup superfine sugar three times to ensure lightness. Gently fold these dry ingredients into the egg white mixture, carefully combining without deflating the batter. Spoon into an ungreased angel food cake tin and smooth the top.
  3. Bake and Cool the Cake: Bake the cake for approximately 30 minutes until it begins to pull away from the sides of the tin. Immediately invert the pan and allow it to cool upside down for 1 hour to maintain its airy texture. Once cooled, loosen edges with a butter knife and remove the cake from the tin by twisting the center funnel. Slice the cake horizontally into three equal layers using a serrated knife.
  4. Prepare the Cream Filling: In an electric mixer, whisk 2 cups mascarpone, 1 1/2 cups pouring cream, and the remaining 1 teaspoon vanilla extract until stiff peaks form, creating a rich and creamy filling.
  5. Assemble the Cake Layers: Place one cake layer on a cake stand, spread half the raspberry preserves evenly over it, then layer with half the mascarpone cream. Repeat with the second cake layer and remaining preserves and cream. Finish by topping with the final cake layer.
  6. Make the Italian Meringue: In a saucepan, combine 1/3 cup water, 1/2 tsp cream of tartar, and 1 cup superfine sugar. Heat over high until sugar dissolves, then boil for 4 minutes. Meanwhile, whisk 150 ml egg whites in a clean bowl until stiff peaks form. Gradually add the remaining 1 cup superfine sugar one tablespoon at a time, whisking until thick and glossy. With the mixer running, slowly pour the hot syrup into the egg whites, then continue to whisk for 4 minutes until shiny and stiff. For stability, whisk until the mixture cools to the touch.
  7. Finish the Cake: Spread the Italian meringue evenly over the assembled cake, covering top and sides as desired. Create soft peaks and swirls using the back of a spoon for decorative effect. Serve immediately or refrigerate up to two hours before serving to achieve neat slices.

Notes

  • Ensure egg whites are at room temperature for optimal volume.
  • Do not grease the angel food cake pan; this helps the batter to cling and rise properly.
  • Cooling the cake upside down preserves its fluffy texture.
  • Use superfine sugar for smoother meringue and batter integration.
  • For best results, slice the cake with a serrated knife to avoid tearing.
  • Serve cake within two hours after applying meringue for best texture and appearance.

Keywords: Angel Food Cake, Raspberry Cake, Italian Meringue, Mascarpone Cream, Layer Cake, Light Cake, Summer Dessert

Find it online: https://mixitwitjoe.com/homemade-raspberry-and-cream-angel-food-cake-recipe/