Dessert

Homemade Raspberry and Cream Angel Food Cake Recipe

ByMatteo Rossi February 17, 2026February 17, 2026

Introduction

Angel food cake is a light, fluffy dessert that’s surprisingly easy to make at home. This recipe combines delicate layers of airy cake with fresh raspberry preserves and creamy mascarpone, topped with a glossy Italian meringue for an elegant finish. It’s perfect for special occasions or a sweet everyday treat.

A slice of white layered cake sits on a white plate with a white marbled background. The cake has three layers of soft, light yellow cake separated by two thin layers of bright red jam and white fluffy cream. The entire slice is covered in thick, textured white whipped cream that looks soft and smooth with small peaks and swirls all over. There is a white plastic fork placed under the cake slice with a small crumb next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the cake layers:
- 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
For the cream and jam filling:
- 2 cups mascarpone
- 1 1/2 cups pouring cream
- 1 cup prepared raspberry preserves
For the Italian meringue topping:
- 1/3 cup water
- 1/2 tsp cream of tartar
- 2 cups superfine sugar, divided
- 150 ml egg whites (about 4 eggs)

Instructions

Step 1: Preheat your oven to 180°C (350°F). In a clean mixing bowl, whisk 12 egg whites and 1 tsp cream of tartar on high speed until soft peaks form. Gradually add 1 tsp vanilla extract and 3/4 cup of superfine sugar while whisking until the mixture is thick and glossy. Transfer to a large bowl.
Step 2: Sift 1 cup all-purpose flour and the remaining 1/2 cup superfine sugar together twice for lightness. Sift this mixture over the egg whites and gently fold it in until just combined, taking care not to deflate the batter. Spoon the batter into an ungreased angel food cake pan and smooth the top.
Step 3: Bake for about 30 minutes or until the cake pulls away from the sides of the pan. Immediately invert the pan and let it cool upside down for 1 hour. Once cool, loosen the edges with a butter knife and remove the tube center. Slice the cake horizontally into 3 even layers using a serrated knife.
Step 4: In an electric mixer, whisk mascarpone, pouring cream, and the remaining 1 tsp vanilla extract until stiff peaks form. Place one cake layer on a stand, spread half the raspberry preserves, then top with half the mascarpone cream. Repeat with the next layer, finishing with the third layer on top.
Step 5: For the Italian meringue, combine water, 1/2 tsp cream of tartar, and 1 cup superfine sugar in a small saucepan. Stir over high heat until sugar dissolves, then boil for 4 minutes. Meanwhile, whisk 150 ml egg whites until stiff peaks form. Slowly add the remaining 1 cup sugar a tablespoon at a time until thick and glossy. Gradually pour the hot syrup into the egg whites while whisking, continue whisking for 4 minutes until shiny and stiff. Keep whisking until the bowl feels cool.
Step 6: Spread the Italian meringue evenly over the assembled cake, covering top and sides. Serve immediately or refrigerate up to two hours for neater slices. Use the back of a spoon to create soft swirls on the meringue if desired.

Tips & Variations

Use fresh egg whites at room temperature for the best volume; if using carton egg whites, warm them briefly in warm water.
If you lack cream of tartar, substitute with 2 tsp lemon juice or white vinegar per teaspoon of cream of tartar.
Regular granulated sugar can replace superfine sugar; pulse in a food processor to make finer if desired.
Mascarpone can be swapped for whipped cream cheese with heavy cream for a lighter texture.
Try other berry jams like strawberry or blackberry for a different fruit flavor.
Never grease the angel food cake pan to help the cake rise properly.
Cool the cake upside down to maintain its light, airy texture.

Storage

Store the assembled cake covered in the refrigerator for 2-3 days to keep the cream and mascarpone fresh. Wrap loosely with plastic wrap or use a cake dome to protect the texture. Bake the cake base up to 2 days in advance and keep it wrapped at room temperature, adding cream and jam on serving day. Remove from the fridge 15-20 minutes before serving for the best texture and flavor.

How to Serve

The image shows a slice of white cake cut into three visible layers, each layer is soft and light yellow in color. Between the layers, there are thin, bright red jam fillings that add a splash of color. The cake is covered with a thick layer of fluffy white cream, which looks smooth and slightly textured on the outside and top. The slice sits on a white plate, placed on a white marbled surface. A woman's hand holds a spoon at the edge of the plate, partly under the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use carton egg whites instead of fresh?

Yes, carton egg whites can be used, but fresh egg whites usually whip up better and give more volume. Be sure to bring them to room temperature for best results.