Raspberry And Chocolate Angel Food Cake Recipe

Name: Raspberry And Chocolate Angel Food Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For cake; vegetable oil cooking spray; 8 large egg whites; 1 teaspoon cream of tartar; 1/4 teaspoon salt; 1 cup sugar; 1 1/4 teaspoons vanilla extract; 3/4 cup all-purpose flour, sifted; For filling; 1/2 cup seedless raspberry preserves; For frosting; 6 ounces semi-sweet chocolate chips; 3/4 cup sour cream; 1/2 pint fresh raspberry

Servings: persons

For cake
vegetable oil cooking spray
8 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 1/4 teaspoons vanilla extract
3/4 cup all-purpose flour, sifted
For filling
1/2 cup seedless raspberry preserves
For frosting
6 ounces semi-sweet chocolate chips
3/4 cup sour cream
1/2 pint fresh raspberry

1
For Cake:
2
Heat oven to 350u00b0F; coat bottom (not sides, bottom only) of a 9x13 baking pan with cooking spray.
3
Beat egg whites with 1 tablespoon water, cream of tartar, and salt in a bowl with an electric mixer on medium low speed until foamy.
4
Continue to beat, adding sugar a little at a time, until batter is fluffy.
5
Add vanilla and beat about 1 minute more. Sprinkle a small amount of flour over top of batter and fold into batter. Repeat 8-10 times or until you've added all the flour.
6
Spread batter evenly in pan, using spatula to even out corners (shake pan once or twice to even surface).
7
Bake until cake is a light golden color and surface springs back gently to the touch. (25-30 minutes).
8
Run a sharp knife around edges of cake to separate from pan.
9
Cook for 2 hours.
10
For Filling:
11
Heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.
12
For Frosting:
13
Melt chocolate in a double boiler.
14
Take bowl off heat and stir in sour cream.
15
Assembly:
16
Place a cutting board over cake pan and invert cake onto board.
17
With a biscuit cutter or round cookie cutter, cut 12 rounds from cake.
18
Top 6 rounds with 1 heaping tablespoon of raspberry filling then place remaining cake rounds on top.
19
Spread 1/4 cup frosting over top and sides.
20
Top with raspberries.
21
Can serve immediately or refrigerate and bring to room temp about 1 hour before serving.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For cake, vegetable oil cooking spray, 8 large egg whites, 1 teaspoon cream of tartar, and more.

Yes, Raspberry And Chocolate Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry And Chocolate Angel Food Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions