Fluffy Raspberry Angel Food Cake With Rose Infused Glaze

There’s something truly magical about an angel food cake – its impossibly light texture, its delicate sweetness, and its ability to feel both comforting and incredibly elegant. This Fluffy Raspberry Angel Food Cake with Rose-Infused Glaze takes that magic to the next level. We’ve infused the classic recipe with the bright, tart flavor of fresh raspberries and a subtly floral rose glaze, creating a dessert that’s as beautiful to look at as it is delicious to eat. Perfect for spring gatherings, summer brunches, or any occasion that calls for a touch of sweetness and sophistication, this cake is sure to impress. Get ready to experience a cloud-like confection that will redefine your idea of a perfect dessert!

What You’ll Need: The Ingredient List

• 12 large egg whites (≈360 g / 12 large): The foundation of our angel food cake! Egg whites provide the structure and incredible lightness. Make sure they are at room temperature for maximum volume.
• 150 g (3/4 cup) granulated sugar: This provides sweetness and helps stabilize the egg whites, creating those beautiful, stiff peaks. We use a gradual addition to ensure it dissolves properly.
• 120 g (1 cup) cake flour: Cake flour has a lower protein content than all-purpose flour, resulting in a more tender and delicate crumb. It’s crucial for achieving the signature angel food cake texture.
• 1 tsp (5 g) cream of tartar: This acidic ingredient stabilizes the egg whites and helps them hold their shape, contributing to the cake’s volume and preventing collapse.
• ¼ tsp (1 g) fine sea salt: A pinch of salt enhances the sweetness and balances the flavors. Fine sea salt dissolves easily into the egg whites.
• 100 g (¾ cup) fresh raspberries, halved: These add a burst of fresh, tart flavor and a beautiful visual element to the cake. Halving them helps them distribute evenly throughout the batter.
• 150 g (1 cup) raspberry puree — for glaze: The star of our glaze! Using a high-quality raspberry puree ensures a vibrant color and intense raspberry flavor.
• 80 g (2/3 cup) powdered sugar — for glaze: This provides sweetness and thickness to the glaze, creating a lovely, glossy finish.
• 2 tsp (10 ml) rose water — for glaze: A delicate floral note that complements the raspberries beautifully. Use culinary-grade rose water for the best flavor.
• 1 tsp (5 ml) fresh lemon juice — for glaze: Adds a touch of brightness and acidity to balance the sweetness of the glaze.
• 30 g (2 Tbsp) pistachios, toasted and coarsely chopped — garnish: These provide a delightful crunch and a beautiful green color contrast. Toasting the pistachios enhances their flavor.

Ingredient Substitutions

While this recipe is designed for optimal flavor and texture, here are a few substitutions you can make if needed:

• Cake Flour: If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch.
• Fresh Raspberries: Frozen raspberries can be used, but thaw and drain them well before adding them to the batter to avoid adding excess moisture.
• Rose Water: If you’re not a fan of rose water, you can omit it or substitute it with a teaspoon of vanilla extract.

Detailed Instructions for the Perfect Angel Food Cake

1. Prepare the Oven and Pan: Preheat your oven to 170°C (340°F). This precise temperature is crucial for even baking and achieving that signature fluffy texture. Crucially, do *not* grease the 23cm (9-inch) tube pan. Angel food cake relies on the egg whites clinging to the sides of the pan to rise properly. Place the ungreased tube pan on a baking sheet; this makes it easier to handle and prevents uneven baking.
2. Whip the Egg Whites: In a scrupulously clean and dry bowl (any trace of fat will inhibit the egg whites from whipping properly), begin whisking the egg whites with the cream of tartar until they become frothy. The cream of tartar stabilizes the egg whites, helping them hold their volume. Add the salt and continue whisking.
3. Gradually Add Sugar: This is a key step! Gradually add the granulated sugar, one tablespoon at a time, while continuing to whisk. Adding the sugar slowly allows it to dissolve properly and creates a more stable meringue. Continue whisking until stiff, glossy peaks form. The peaks should hold their shape but still have a slight bend at the tip – avoid over-whipping, which can make the meringue dry and crumbly.
4. Gently Fold in Cake Flour: Sift the cake flour over the whipped egg whites in two batches. Sifting ensures there are no lumps and helps the flour incorporate more evenly. Using a rubber spatula, gently fold the flour into the egg whites. Folding is a delicate process – cut down through the center of the mixture, scrape along the bottom of the bowl, and lift the mixture over itself. Avoid stirring, as this will deflate the egg whites. Stop folding as soon as the flour disappears; over-mixing will result in a tough cake.
5. Incorporate the Raspberries: Gently fold in the halved fresh raspberries just until they are evenly distributed throughout the batter. Be extra careful during this step, as raspberries are delicate and can easily crush, releasing their juice and potentially deflating the batter.
6. Transfer to Pan and Bake: Carefully transfer the batter into the ungreased tube pan. Use an offset spatula to smooth the top of the batter, ensuring it’s level. Bake for 35-40 minutes, or until the cake springs back when lightly pressed and a toothpick inserted near the center comes out clean.
7. Cool Upside Down: This is *essential* for maintaining the cake’s height and airy texture. Immediately after removing the cake from the oven, turn the pan upside down and let the cake cool completely in this position (about 30 minutes). This prevents the cake from collapsing as it cools.
8. Prepare the Rose-Infused Glaze: While the cake cools, make the glaze. Combine the raspberry puree, powdered sugar, rose water, and lemon juice in a small saucepan. Whisk over low heat until smooth and slightly thickened, about 3-4 minutes. The lemon juice balances the sweetness and enhances the raspberry flavor. Remove from heat and let cool to a pourable consistency.
9. Glaze and Garnish: Once the cake is fully cooled, carefully run a thin knife around the edges of the pan to release the cake. Transfer the cake to a serving plate. Drizzle the rose-infused raspberry glaze generously over the top, allowing it to cascade down the sides. Scatter the toasted pistachio pieces over the glazed surface.

The Science Behind the Fluff: Why Angel Food Cake Works

Angel food cake is a marvel of baking science. It relies entirely on whipped egg whites for its structure, unlike most cakes that use butter or oil. The air beaten into the egg whites creates millions of tiny bubbles, which expand during baking, resulting in the cake’s incredibly light and airy texture. The cake flour provides just enough structure to hold the air bubbles in place, while the sugar stabilizes the meringue. The absence of fat prevents the cake from becoming dense or greasy.

Choosing the Right Raspberries for Maximum Flavor

The quality of your raspberries will significantly impact the final flavor of the cake. Opt for fresh, ripe raspberries that are firm and plump. Avoid berries that are mushy or moldy. If fresh raspberries are not available, you can use frozen raspberries, but be sure to thaw them completely and drain off any excess liquid before adding them to the batter. Using a high-quality raspberry puree for the glaze will also elevate the flavor profile.

Rose Water: A Delicate Floral Note

Rose water adds a subtle floral aroma and flavor that complements the raspberries beautifully. Be mindful of the amount you use, as rose water can be quite potent. Start with 2 teaspoons and adjust to your preference. If you’re not a fan of rose water, you can omit it, but it truly elevates the glaze and adds a unique dimension to the cake. Look for culinary-grade rose water, as some varieties are intended for cosmetic use only.

Troubleshooting: Common Angel Food Cake Issues

Cake Collapsed

This is usually caused by not cooling the cake upside down, or by under-whipping the egg whites. Ensure the pan is inverted for the full 30 minutes, and that your meringue reaches stiff, glossy peaks.

Cake is Dense

Over-mixing the batter after adding the flour, or using a greasy bowl or utensils, can cause the cake to be dense. Be gentle when folding in the flour, and ensure all equipment is clean and dry.

Frequently Asked Questions

• Can I substitute the cake flour? While all-purpose flour can be used in a pinch, the cake will not be as light and airy.
• Can I make this cake ahead of time? The cake is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 2 days.
• How do I toast the pistachios? Spread the pistachios on a baking sheet and toast in a preheated oven at 175°C (350°F) for 5-7 minutes, or until fragrant and lightly golden.

This Fluffy Raspberry Angel Food Cake with Rose-Infused Glaze is a show-stopping dessert that’s surprisingly easy to make. Its delicate flavor and ethereal texture are sure to impress. Don’t forget to save this recipe to Pinterest for later!

Fluffy Raspberry Angel Food Cake With Rose Infused Glaze

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• Author: Tessa Monroe
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This recipe creates a light and airy angel food cake infused with the flavors of fresh raspberries and a delicate rose-infused glaze. It’s perfect for special occasions or any time you crave a sophisticated dessert.

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Ingredients

Scale 1x2x3x

• 360 g (12 large) egg whites
• 150 g (3/4 cup) granulated sugar
• 120 g (1 cup) cake flour
• 5 g (1 tsp) cream of tartar
• 1 g (1/4 tsp) fine sea salt
• 100 g (3/4 cup) fresh raspberries, halved
• 150 g (1 cup) raspberry puree (for glaze)
• 80 g (2/3 cup) powdered sugar (for glaze)
• 10 ml (2 tsp) rose water (for glaze)
• 5 ml (1 tsp) fresh lemon juice (for glaze)
• 30 g (2 Tbsp) pistachios, toasted and coarsely chopped (garnish)

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Instructions

1. Prepare Oven & Pan: Preheat oven to 170°C (340°F). Do not grease a 23cm (9-inch) tube pan; place on a baking sheet.
2. Whip Egg Whites: Whisk egg whites with cream of tartar and salt until frothy, then gradually add sugar to stiff, glossy peaks.
3. Fold in Flour: Gently fold in sifted cake flour in two batches, avoiding overmixing.
4. Incorporate Raspberries: Gently fold in halved raspberries until evenly distributed.
5. Bake the Cake: Transfer batter to the ungreased pan and bake for 35-40 minutes, until a toothpick comes out clean.
6. Cool Upside Down: Immediately invert the pan and cool completely (about 30 minutes).
7. Make the Glaze: Whisk raspberry puree, powdered sugar, rose water, and lemon juice until smooth.
8. Glaze & Garnish: Release cake, drizzle with glaze, and sprinkle with pistachios.

Notes

Cooling the cake upside down is crucial to prevent it from collapsing. Be gentle when folding in the flour and raspberries to maintain the airy texture.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250 kcal
• Sugar: 30 g
• Sodium: 50 mg
• Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 0 mg