Raspberry Angel Food Cake
Raspberry Angel Food Cake
Servings: 12 people
Author: Nicole Johnson
Ingredients
Cake:
- 1 1/4 cups egg whites room temperature
- 1 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups superfine granulated sugar divided
- 1 cup cake flour
Frosting/Filling:
- 3 cups heavy whipping cream
- 1/2 cup superfine granulated sugar
- 1/2 teaspoon vanilla
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1.5 cups mini marshmallows
- 4 cups raspberries divided
Instructions
Preheat oven to 350 degrees. Move rack to bottom position.
Place room temperature egg whites into mixing bowl, and beat to soft peaks. Add in cream of tartar, vanilla, and salt, and beat to medium peaks. Start adding 1 cup of the superfine granulated sugar, 1 tablespoon at a time, and peak to stiff peaks.
Sift together the cake flour and the remaining 1/2 cup of superfine granulated sugar 4 times. Carefully and gently fold into the egg white mixture in small increments, until it is all combined.
Gently spoon into the pan, and bake for 35-45 minutes, or until set and golden brown. Immediately invert pan onto a wine bottle, or other similar bottle, and let rest until completely cool.
After cake is cooled, run a knife, offset spatula, or similar utensil along all sides of cake including the center post. Invert again onto counter and tap to remove.
Place whipping cream into your mixer and whip for about 1-2 minutes, or until about halfway thickened. Add sugar and vanilla, and whip until spreadable.
In a small saucepan, combine gelatin and water, and whisk to combine. Heat over low heat just until gelatin dissolves, but don't let it set! It should still be pourable.
Drizzle into whipping cream while mixing on low, and mix until combined.
Remove 1/3 of whipped cream and stir in marshmallows and 2 cups raspberries.
Using a serrated bread knife, carefully slice cooled cake in half, length-wise. Spoon raspberry cream mixture onto bottom half, and replace with top half. Cover entire cake with remaining whipped cream, top with remaining raspberries, and and chill until ready to serve.
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