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Homemade Raspberry And Cream Angel Food Cake

A featherlight yet decadent cake, combining the joy of bright raspberries with airy angel food and creamy mascarpone, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Angel Food Cake
  • 12 large egg whites, room temperature Best whipped at room temperature
  • 1 tsp cream of tartar Helps stabilize the egg whites
  • 2 tsp vanilla extract, divided Flavors the cake and meringue
  • 1 1/4 cups superfine sugar, divided Blitz caster sugar if not available
  • 1 cup all-purpose flour Sifted for lightness
For the Filling and Frosting
  • 2 cups mascarpone Creamy filling
  • 1 1/2 cups pouring cream Whipped for filling
  • 1 cup prepared raspberry preserves For layering and flavor
For the Meringue
  • 1/3 cup water For the meringue syrup
  • 1/2 tsp cream of tartar Stabilizes meringue
  • 1 cup sugar For meringue
  • 150 ml egg whites (about 4 eggs) For meringue

Method
 

Preparation
  1. Preheat your oven to 180 degrees C (350 degrees F).
  2. In an electric mixer, whisk 12 egg whites and 1 tsp cream of tartar until soft peaks form.
  3. Gradually add 1 tsp vanilla extract and 3/4 cup superfine sugar while whisking until thick and glossy.
  4. In a separate bowl, sift 1 cup of flour and 1/2 cup sugar, sifting thrice for lightness.
  5. Gently fold the dry ingredients into the egg whites and spoon the batter into an ungreased angel food cake tin, smoothing the top.
Baking
  1. Bake for about 30 minutes, until it pulls away from the sides.
  2. Invert the cake tin and cool for 1 hour. Slice the cake into 3 layers.
Filling and Meringue Preparation
  1. Whip mascarpone, pouring cream, and 1 tsp vanilla extract until stiff peaks form.
  2. Spread half the raspberry preserves and mascarpone cream between cake layers.
  3. 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.
  4. Whisk 150ml egg whites until stiff peaks form, then gradually add remaining sugar, whisking smooth.
  5. Slowly pour in the hot syrup while whisking until shiny and thick.
Final Assembly
  1. Spread the meringue over the cake and serve immediately or refrigerate for up to 2 hours.

Notes

Best eaten right away for optimal meringue texture. If needed, refrigerate assembled cake for up to 2 hours. Store cake layers and cream separately for longer storage.