Angel Cake with Raspberries
Tidbits... This raspberry angel cake is sublime.
Ingredients
- Flour - 120 g
- Sugar - 240 g
- Egg Whites - 6-8 eggs (egg whites)
- Cream of Tartar - 2 tsp.
- Raspberries - 250 g
- Powdered Sugar - as needed
Instructions
- Preheat oven at 375°
- Use nonstick 8 or 9 inch tube pan and lightly spray center tube with cooking spray or butter
- Sift flour with ¾ cup sugar. Set aside.
- Beat egg whites in a large bowl with the salt until foamy. Add cream of tartar and beat until it forms stiff peaks then continue beating while adding remaining sugar one tablespoon at a time until glossy.
- Add flavorings.
- Add flour mixture ¼ cup at a time by hand mixing gently with a spoon until well blended.
- Spoon mixture into tube pan.
- Bake 30 – 35 minutes. Remove from oven and turn upside down until cool.
- Loosen and remove.
- Make puree with hand mixer and 1/2 cup of the raspberries.
- Decorate with Raspberries and Raspberry pureè and a dusting of powdered sugar.
