Raspberry Angel Food Cake for Mother’s Day
Ingredients (24 cm Springform)
165 g flour
200 g caster sugar
12 egg whites
1-2 tsp vanilla paste
A pinch of salt
Frosting:
200 g raspberries
100g butter
50g cream cheese
200 g caster sugar
1-2 tbsp heavy cream if the cream is too thick
Raspberry glaze:
2 tbsp raspberry puree
ca.6-7 tbsp caster sugar
Meringue:
3 egg whites
180 g sugar
A pinch of salt
Prep.time: 40 minutes
Baking time: 40 minutes
Attachment: Balloon whisk
Method:
- Preheat oven to 180C.
- Beat egg whites until they form stiff peaks, add vanilla paste, and sugar and whisk until meringue becomes glossy.
- Sift flour, repeat the process 4-5 times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased angel food cake pan.
- Bake cake for about 40 minutes.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
- For the frosting, puree raspberries, and run it through a fine sieve
- Put 2 tablespoons of raspberry puree aside for the glaze. Spoon the rest of the raspberry purée into a small pan and bring to a boil and reduce to half.
- Beat the butter, sugar, Philadelphia and chilled raspberry purée until creamy. If the cream is too thick, add 1-2 tablespoons of heavy cream.
- For the glaze, mix the fresh strawberry purée with caster sugar and spread over the cooled cake.
- Before serving, decorate the cake with raspberry frosting and fresh raspberries.
Meringue – Optional:
- For the meringue, whisk the egg whites with a pinch of salt until stiff and add the sugar spoon by spoon to the egg whites until they are thick and glossy
- Fill the meringue in a piping bag fitted with a round tip and pipe onto lined cookie sheet.
- Bake at 100C for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done.
- Remove from oven and let cool on paper completely to room temp.
Baked in partnership with Kenwood Switzerland