Description
A light and airy Raspberry and Cream Angel Food Cake combining delicate whipped egg whites with mascarpone cream and tangy raspberry preserves, perfect as an elegant dessert or a celebratory treat.
Ingredients
Angel Food Cake
- 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
Mascarpone Cream
- 2 cups mascarpone
- 1 1/2 cups pouring cream
Raspberry Sauce
- 1 cup prepared raspberry preserves
- 1/3 cup water
- 1/2 tsp cream of tartar
- 2 cups superfine sugar, divided
- 150 ml egg whites (about 4 eggs)
Instructions
- Prepare Angel Food Cake Batter: In a large bowl, beat the 12 egg whites with 1 tsp cream of tartar until soft peaks form. Gradually add half of the superfine sugar and 1 tsp vanilla extract, continuing to beat until stiff peaks form. Sift the all-purpose flour over the mixture and gently fold it in to maintain the airy texture.
- Bake the Angel Food Cake: Pour the batter into an ungreased tube pan. Bake at 350°F (175°C) for about 35-40 minutes or until the cake is golden and springs back when lightly touched. Cool the cake upside down in the pan to maintain volume.
- Prepare Raspberry Sauce: In a small saucepan, combine raspberry preserves, water, 1/2 tsp cream of tartar, and half of the remaining superfine sugar. Heat gently until the sugar dissolves. Remove from heat and allow to cool.
- Make Sugar Syrup: In a separate pan, combine the remaining superfine sugar and a small amount of water, then heat until it reaches the soft-ball stage (~235°F or 113°C).
- Whip Egg Whites for Meringue: Whip the 150 ml egg whites (about 4 eggs) until soft peaks form. Slowly drizzle in the hot sugar syrup while continuing to whip until the mixture is glossy and forms stiff peaks. Fold in 1 tsp vanilla extract.
- Prepare Mascarpone Cream: In a chilled bowl, whip the mascarpone and pouring cream together until smooth and slightly thickened.
- Assemble the Cake: Slice the cooled angel food cake horizontally. Spread a layer of mascarpone cream, drizzle with raspberry sauce, and add a layer of meringue. Repeat layers as desired. Top with remaining mascarpone cream and drizzle raspberry sauce over the cake.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow flavors to meld before serving. Garnish with fresh raspberries if desired.
Notes
- Ensure egg whites are at room temperature to achieve maximum volume when whipping.
- When folding flour into the egg whites, do so gently to keep the batter light and airy.
- The raspberry sauce can be made ahead and refrigerated for up to 3 days.
- Chilling the mascarpone cream helps it hold its shape better during assembly.
- Use superfine sugar as it dissolves more easily into the egg whites and syrup.
