Ingredients
12 large egg whites
1 3/4 cups granulated sugar
1 cup cake flour
1 tsp baking powder
1/8 tsp salt
1 tbsp vanilla extract
2 cups fresh raspberries (or 1 1/2 cups frozen, thawed and strained)
16 oz full-fat cream cheese
1 1/2 cups powdered sugar
1/2 cup heavy cream
Instructions
Preheat oven to 350°F (175°C)
Grease and flour a standard 9-inch angel food cake pan
Sift cake flour, baking powder, and salt through a fine mesh thrice; set aside.
In a stand mixer, whip egg whites until frothy
Gradually add cream of tartar while mixer runs at medium speed
Gradually add granulated sugar while increasing speed to high; whip into stiff, glossy peaks
Fold in sifted dry ingredients and 1 tbsp vanilla extract carefully without deflating mixture
Pour batter into prepared pan and smooth out
Bake for 45 minutes until golden and springy to touch
Cool cake in pan upside down for 1 hour
Meanwhile, blend fresh/frozen and strained raspberries into a puree
Beat cream cheese and powdered sugar until smooth
Whip heavy cream until soft peaks form, then gently fold into cream cheese mixture
Once cake is cooled, carefully split it into 2 even layers
Spread half of the raspberry cream in between layers
Serve slices at room temperature for optimal texture
Notes
Substitute egg whites with 3 cups aquafaba for a vegan option
Replace cake flour with 3/4 cup cake flour blended with 1/4 cup cornstarch for gluten-free version
Omit salt for sodium-sensitive diets
Use maple syrup instead of powdered sugar for a natural sweetener
For halal dietary restrictions, ensure cream cheese and cream are processed with halal-certified methods
- Prep Time: 20
- Cook Time: 45
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg