Homemade Raspberry and Cream Angel Food Cake Recipe
A light and airy homemade angel food cake layered with fresh raspberry preserves and rich mascarpone cream, crowned with a smooth Italian meringue topping. This elegant dessert balances fluffy cake, creamy filling, and sweet-tart raspberry flavor, perfect for special occasions or a refined treat.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Cream and Jam Filling
- 2 cups mascarpone cheese
- 1 1/2 cups pouring cream
- 1 cup prepared raspberry preserves
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
- Preheat oven: Set your oven to 180°C (350°F) to warm up while preparing the cake batter.
- Whisk egg whites: In the bowl of an electric mixer, beat 12 egg whites with 1 teaspoon of cream of tartar on high speed until soft peaks form. Gradually add 1 teaspoon vanilla extract and 3/4 cup superfine sugar while continuing to whisk until the mixture becomes thick and glossy.
- Prepare dry ingredients: In a separate bowl, sift 1 cup all-purpose flour and the remaining 1/2 cup superfine sugar together. Repeat the sifting process twice more for extra lightness.
- Fold dry into wet ingredients: Gently fold the sifted flour and sugar mixture into the egg white mixture until just combined, taking care not to deflate the batter to maintain its airiness.
- Bake the cake: Spoon the batter into an ungreased angel food cake tin and smooth the top. Bake for about 30 minutes until the cake begins to pull away from the sides of the tin.
- Cool the cake: Immediately invert the cake tin and set it aside to cool upside down for 1 hour, preserving its airy texture.
- Remove and slice: Once cooled, use a butter knife to loosen the cake edges and twist the center funnel tube to remove the cake. Slice the cake horizontally into 3 even layers with a serrated knife.
- Prepare cream filling: In an electric mixer, whisk together mascarpone, pouring cream, and the remaining 1 teaspoon vanilla extract until stiff peaks form.
- Assemble the layers: 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 cake layer, remaining preserves, and mascarpone cream. Finish with the last cake layer on top.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Sifting the flour mixture multiple times keeps the cake light and fluffy.
- Do not grease the cake pan, as the batter needs to cling to the sides to rise properly.
- Cooling the cake upside down prevents collapse and maintains the airy structure.
- Use a serrated knife and gentle sawing motions to slice the cake layers evenly without squashing the cake.
- For best results, chill the assembled cake before serving.
