Raspberry Angel Food Cake with Cream Cheese Whipped Cream
This superb angel food cake is like a breath of fresh air during a heatwave. Light and aerated, the dough is sprinkled with enough whole raspberries to have some present in every bite. Crushed raspberries are also incorporated into the fairly dense mixture of cream cheese and whipped cream. As a final touch, garnish the […]
Ingredients
- 1 1/4 cups (170 g) fresh raspberries
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (65 g) icing sugar
- 12 egg whites, at room temperature
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 1 tsp salt
- 1 cup (210 g) sugar
- 3/4 cup (190 g) cream cheese, softened
- 3/4 cup (100 g) icing sugar
- 1 1/4 cups (310 ml) 35% whipping cream
- 3/4 cup (100 g) fresh raspberries
- 1 tbsp (15 ml) lemon juice
- 2 cups (270 g) fresh raspberries
- 1 lemon, zest finely grated
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- Place the raspberries in a bowl.
- In another bowl, whisk together the flour and icing sugar. Remove 1 tbsp of the flour mixture and add to the bowl of raspberries. Mix well. Set aside.
- In a third, clean, bowl, whisk the egg whites, lemon zest, lemon juice and salt with an electric mixer until soft peaks form (using a stand mixer is preferable). Gradually whisk in the sugar until stiff peaks form.
- Sift the remaining flour mixture over the meringue and gently fold in with a whisk until the mixture is smooth but does not lose its volume.
- Spread one-third of the batter out in an ungreased non-stick 10-inch (25 cm) angel food cake pan. Sprinkle with half of the raspberries. Repeat layering in the remaining batter and raspberries, finishing off with the batter.
- Bake for 45 to 50 minutes or until the surface of the cake springs back when pressed with your fingers.
- Remove from the oven and immediately turn the cake pan upside-down onto a wire rack. Let cool completely, about 3 hours. Run a thin blade between the cake and the pan before unmoulding.
This superb angel food cake is like a breath of fresh air during a heatwave. Light and aerated, the dough is sprinkled with enough whole raspberries to have some present in every bite. Crushed raspberries are also incorporated into the fairly dense mixture of cream cheese and whipped cream. As a final touch, garnish the cake with a mountain of raspberries.