STREAMING NOW: Carnivorous

Raspberry Angel Food Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a delicious and different way to use your bounty of raspberries. Tastes like summer! (Prep time is approximate).”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. CAKE:
  2. Preheat oven to 325 degrees.
  3. In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until they form soft peaks.
  4. Add vanilla and almond extracts and gradually add the sugar, beating until stiff and shiny.
  5. Sift the flour onto the shiny egg whites and sprinkle raspberries over the top.
  6. Gently fold in the flour and raspberries with a rubber spatula.
  7. Place mixture in a 10-inch ungreased tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
  8. Invert onto a cake rack.
  9. Cool completely, then invert onto a platter.
  10. Remove pan carefully (loosen around edges, if necessary).
  11. RASPBERRY AMARETTO SAUCE:
  12. In a blender, puree raspberries.
  13. Add sugar, lemon juice and liqueur and continue to process until smooth.
  14. Strain to remove seeds.
  15. Serve slices of cake with the sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: