Beautiful vanilla bean raspberry angel food cake is tender and soft, perfectly finished with a pink raspberry lemon glaze.
I live for berry season! Oh well, who am I kidding, I also live for watermelon, ice cream, cherries, cake and bacon. The latest makes me sick unfortunately but I still sneak in a few slices of bacon here and there. Berries! Yes, berries, they never make me sick. I have so many beautiful memories from when I was picking up fresh raspberries from my grandparents garden. Nothing tastes as good as fresh, sweet, juicy raspberries!
Since I made Blackberry Chip Ice Cream – I know, doesn’t that sound divine, recipe coming soon! I had a bunch of egg whites on hand and also a pint of some gorgeous raspberries, a Raspberry Angel Food Cake was meant to be! I previously made sprinkles angel food cake, which was absolutely delicious. I knew that the raspberries would add a nice touch, especially when combined with vanilla bean seeds.
You see how gorgeous this Raspberry Angel Food Cake is? Its totally worth sifting that flour and sugar! The vanilla bean seeds add beautiful, tiny specs thru the cake. The raspberry lemon glaze is so refreshing and gorgeous, such an easy way to dress up your cake. The citrus, vanilla and raspberries create an unbelievable flavor that is just perfect with the tender texture of the cake.
- 12 large egg whites, at room temperature*
- 1¼ cup cake flour
- 1¼ cups caster sugar
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- 3 vanilla beans, seeds only*
- 6 ounces raspberries (minus six)
- Lemon Raspberry Glaze:
- 1 cup powdered sugar
- 6 raspberries
- 1 tablespoon lemon juice (more if needed)
- Preheat the oven to 350 degrees F.
- Spray a bundt pan (I used a silicone one) with cooking spray VERY light and set aside.
- Over a large bowl, sift together flour, ½ cup of the sugar and salt. Repeat the sifting process 3 times.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until frothy, then add in the cream of tartar and vanilla bean seeds. Beat on medium-high speed until soft peaks form. Gradually add in the remaining sugar a few tablespoons at a time and beat until incorporated.
- Using a spatula, manually and slowly fold in the flour mixture in three additions by turning over the egg whites consistently until the flour is fully incorporated.
- Spoon half the batter into the prepared pan, evenly distribute the raspberries and top with the remaining batter, level off the top off with a spatula.
- Bake the cake for 35 to 40 minutes, or until golden on top and spongy. Remove cake from oven, let it stand for 5 minutes then invert the cake on a cooling rack and allow it to cool completely.
- Lemon Raspberry Glaze:
- In a small bowl combine all the ingredients and mix until well combines, the mixture must be glossy with no lumps, with a thick consistency, but still pourable. If the mixture is too think add 1 teaspoon of lemon juice. Pour the mixture over the cooled cake and let it stand for 15 minutes for it to settle.
- Serve and enjoy!
*Substitute with 1 teaspoon vanilla extract if you don't have vanilla beans on hand.
Yum! Pink food just tastes so much better!