Wanderlight and sugar-dusted, this cake reads like a sunlit alley in Palermo fused with a neon night market in Tokyo — airy, tangy, and impossibly theatrical. One bite and you’re on a ferry crossing berry-scented seas, mascarpone clouds billowing overhead. Let’s make something that tastes like travel.
Why make this recipe
- It’s featherlight yet decadently creamy — the street-food joy of bright raspberries with the cinematic lift of angel food cake.
- Perfect for celebrations where you want drama without heaviness: torch-ready meringue, layered height, and a punchy raspberry heart.
- It’s approachable: simple pantry ingredients perform like a global cast of characters.
How to make Homemade Raspberry And Cream Angel Food Cake
Ingredients:
- 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, 2 cups mascarpone, 1 1/2 cups pouring cream, 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)
Directions:
- Preheat your oven to 180 degrees C (350 degrees F).
- In an electric mixer, whisk 12 egg whites and 1 tsp cream of tartar until soft peaks form. Gradually add 1 tsp vanilla extract and 3/4 cup superfine sugar while whisking until thick and glossy.
- In a separate bowl, sift 1 cup of flour and the remaining 1/2 cup sugar, sifting thrice for extra lightness. Gently fold the dry ingredients into the egg whites. Spoon the batter into an ungreased angel food cake tin and smooth the top. Bake for about 30 minutes, until it pulls away from the sides. Invert the cake tin and cool for 1 hour. Slice the cake into 3 layers.
- Whip mascarpone, pouring cream, and 1 tsp vanilla extract until stiff peaks form. Spread half the raspberry preserves and mascarpone cream between the cake layers.
- For the meringue, combine 1/3 cup water, 1/2 tsp cream of tartar, and 1 cup sugar over heat until dissolved, boiling for 4 minutes. Whisk 150ml egg whites until stiff peaks form, then gradually add remaining sugar, whisking smooth. Slowly pour in the hot syrup while whisking until shiny and thick. Spread the meringue over the cake and serve immediately or refrigerate for up to 2 hours.
How to serve Homemade Raspberry And Cream Angel Food Cake
- Slice tall, dramatic wedges and garnish with fresh raspberries, a scatter of lemon zest, or a handful of toasted pistachios for crunch.
- For street-food flair, serve on kraft paper plates with espresso or a spritz of sparkling wine — eat standing under fairy lights.
- If torching the meringue, do it quick and theatrical: a few passes with the blowtorch until golden, then serve instantly.
How to store Homemade Raspberry And Cream Angel Food Cake
- Best eaten right away — the meringue is at its peak immediately. If needed, refrigerate the assembled cake for up to 2 hours as the directions suggest.
- For longer storage, keep cake layers and mascarpone cream separately in airtight containers in the fridge (layers 24–48 hours; cream up to 48 hours). Assemble just before serving to preserve texture.
- Avoid freezing the finished meringue-topped cake (meringue weeps and cracks when frozen), but you can freeze plain, unfilled layers for up to one month; thaw in the fridge before layering.
Tips to make Homemade Raspberry And Cream Angel Food Cake
- Room-temperature egg whites whip up lighter and higher — don’t skip that step.
- Superfine sugar is the secret: it dissolves into the foam for a silkier, glossy meringue. If you don’t have it, blitz caster sugar in a blender for 10–15 seconds.
- Fold the flour gently with a wide spatula in an arc — keep as much air as possible. Think of scooping clouds, not stirring batter.
- Invert the tin while cooling to keep the cake lofty; patience rewards you with height and spring.
- When adding hot syrup to egg whites for the meringue, pour slowly in a thin stream to avoid deflating and to create that mirror-like shine.
Variations (if any)
- Lemon-Raspberry: fold a teaspoon of lemon zest into the mascarpone cream for a citrus snap.
- Tropical Twist: swap raspberries for passionfruit curd and scatter toasted coconut.
- Chocolate Kiss: brush layers with a thin chocolate glaze and sprinkle flaky sea salt between layers for a bitter-sweet counterpoint.
- Vegan-ish: try a stabilized aquafaba meringue, but know the texture will be different — still beautiful and streetwise.
FAQs
Q: Can I use store-bought egg whites or carton egg whites for the cake and meringue?
A: Yes, you can, but fresh egg whites at room temperature generally whip better and give more volume. If using carton whites, ensure they’re 100% egg whites with no additives and warmed slightly.
Q: My meringue is weeping — how do I fix it?
A: Weeping often comes from undercooked sugar syrup, humidity, or too-soft peaks. Make sure the sugar syrup boils for the recommended time and that you finish whipping until glossy, stable peaks form. Serve promptly in humid climates.
Q: Can I make this ahead for a party?
A: Assemble layers and fillings a few hours ahead, but keep the meringue separate and spread it right before serving (or torching). Assembled with meringue, plan to serve within 2 hours for best texture.
Q: Is there a substitute for mascarpone?
A: Full-fat cream cheese lightened with a splash of heavy cream works in a pinch, though the flavor will be tangier and less silky than mascarpone.
Conclusion
If you want a riff on this classic with more step-by-step visuals and inspiration, check out Joy the Baker’s Angel Food Cake with Raspberry Cream for a companion perspective. For another take with lush photos and plating ideas, I also love the approach at Mel’s Kitchen Café’s Heavenly Raspberry Cream Angel Food Cake.
Enjoy the lift, the tartness, and the small, cinematic moment when you slice through clouds into bright raspberry light.
Homemade Raspberry And Cream Angel Food Cake
Ingredients
Method
- Preheat your oven to 180 degrees C (350 degrees F).
- In an electric mixer, whisk 12 egg whites and 1 tsp cream of tartar until soft peaks form.
- Gradually add 1 tsp vanilla extract and 3/4 cup superfine sugar while whisking until thick and glossy.
- In a separate bowl, sift 1 cup of flour and 1/2 cup sugar, sifting thrice for lightness.
- Gently fold the dry ingredients into the egg whites and spoon the batter into an ungreased angel food cake tin, smoothing the top.
- Bake for about 30 minutes, until it pulls away from the sides.
- Invert the cake tin and cool for 1 hour. Slice the cake into 3 layers.
- Whip mascarpone, pouring cream, and 1 tsp vanilla extract until stiff peaks form.
- Spread half the raspberry preserves and mascarpone cream between cake layers.
- For the meringue, combine 1/3 cup water, 1/2 tsp cream of tartar, and 1 cup sugar over heat until dissolved, boiling for 4 minutes.
- Whisk 150ml egg whites until stiff peaks form, then gradually add remaining sugar, whisking smooth.
- Slowly pour in the hot syrup while whisking until shiny and thick.
- Spread the meringue over the cake and serve immediately or refrigerate for up to 2 hours.