Description
This homemade Raspberry and Cream Angel Food Cake features a light and airy angel food cake layered with tangy raspberry preserves and creamy mascarpone cream, topped with a luxurious Italian meringue. Perfect for special occasions or casual celebrations, this dessert balances delicate sweetness with fresh fruit flavors and impressive presentation, all made from scratch with approachable baking techniques.
Ingredients
Scale
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
- Prepare the Angel Food Cake Batter: Preheat your oven to 180°C (350°F). In the bowl of an electric mixer, whisk 12 egg whites with 1 teaspoon cream of tartar on high speed until soft peaks form. Gradually add 1 teaspoon of vanilla extract and 3/4 cup superfine sugar while whisking, until the mixture becomes thick and glossy. Transfer this mixture to a large bowl.
- Sift and Fold in Dry Ingredients: In a separate bowl, sift together 1 cup all-purpose flour and the remaining 1/2 cup superfine sugar. Sift this mixture twice more for extra lightness, then gently fold it into the egg white mixture until just combined, taking care not to deflate the batter. Spoon the batter into an ungreased angel food cake pan and smooth the top.
- Bake, Cool, and Slice the Cake: Bake the cake for about 30 minutes, or until it starts to pull away from the pan sides. Immediately invert the pan and allow the cake to cool upside down for 1 hour to maintain its airy texture. Once cooled, loosen the edges with a butter knife and gently remove the cake from the pan. Slice the cake horizontally into 3 even layers using a serrated knife.
- Prepare Mascarpone Cream and Assemble Layers: In an electric mixer, whip together 2 cups mascarpone, 1 1/2 cups pouring cream, and the remaining 1 teaspoon vanilla extract until stiff peaks form. Place the bottom cake layer on a stand, spread half the raspberry preserves on it, then top with half the mascarpone cream. Repeat with the second layer and then place the final cake layer on top.
- Make Italian Meringue: Combine 1/3 cup water, 1/2 tsp cream of tartar, and 1 cup superfine sugar in a saucepan. Heat until the sugar dissolves, then boil for 4 minutes. Meanwhile, whisk 150 ml egg whites (about 4 eggs) in a clean bowl until stiff peaks form. Slowly add the remaining 1 cup superfine sugar one tablespoon at a time, whisking until thick and glossy. With the mixer running, slowly pour hot syrup into the egg whites in a thin stream. Continue whisking for 4 minutes until the meringue is shiny and holds stiff peaks. Keep whisking until the bowl is cool to the touch for extra stability.
- Frost Cake with Italian Meringue and Serve: Spread the Italian meringue evenly over the assembled cake, covering top and sides as desired. For decorative swirls, use the back of a spoon to create soft peaks on the meringue surface. Serve immediately or refrigerate for up to two hours before serving to achieve neat slices.
Notes
- Use fresh egg whites at room temperature for best volume; warm them in water for 10 minutes if needed.
- Ensure your mixing bowl and beaters are completely clean and free from grease or yolk to allow egg whites to whip properly.
- Do not overbeat egg whites beyond soft peaks to prevent collapse of the cake.
- Gently fold in dry ingredients to maintain the airy texture of the batter.
- Do not grease the angel food cake pan—batter needs to cling to sides to rise correctly.
- Cool the cake inverted to preserve lightness and airy texture.
- You can substitute cream of tartar with lemon juice or white vinegar if necessary.
- Allow the cake to come to room temperature for 15-20 minutes before serving to enhance creaminess.
- Store in the refrigerator covered and consume within 2-3 days; cake layers can be baked up to 2 days ahead but assemble just before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: angel food cake, raspberry cake, mascarpone cream, Italian meringue, light dessert, airy cake, homemade cake, raspberry preserves, creamy dessert, party cake
