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:

1. Preheat oven to 180C.
2. Beat egg whites until they form stiff peaks, add vanilla paste, and sugar and whisk until meringue becomes glossy.
3. Sift flour, repeat the process 4-5 times.
4. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased angel food cake pan.
5. Bake cake for about 40 minutes.
6. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
7. For the frosting, puree raspberries, and run it through a fine sieve
8. 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.
9. Beat the butter, sugar, Philadelphia and chilled raspberry purée until creamy. If the cream is too thick, add 1-2 tablespoons of heavy cream.
10. For the glaze, mix the fresh strawberry purée with caster sugar and spread over the cooled cake.
11. Before serving, decorate the cake with raspberry frosting and fresh raspberries.

Meringue – Optional:

1.  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
2. Fill the meringue in a piping bag fitted with a round tip and pipe onto lined cookie sheet.
3. Bake at 100C for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done.
4. Remove from oven and let cool on paper completely to room temp.

Baked in partnership with Kenwood Switzerland