Raspberry Angel Food Cake Recipe
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Raspberry Angel Food Cake Recipe
Licenced Under Creative Commons Attribution licence
Raspberry Angel Food Cake - Sweet and Savory Meals
Learn how to make Raspberry Angel Food Cake - a light and airy cake filled with scrumptiously sweet and tangy fresh raspberries and topped with a raspberry lemon glaze. The soft cake is filled with juicy berries, with a burst of different flavors in every bite.
????INGREDIENTS????:
12 egg whites (at room temperature*)
1¼ cup cake flour (or all purpose flour*)
1¼ cups caster sugar
¼ teaspoon salt
1 teaspoon cream of tartar
3 vanilla beans (seeds only*)
6 ounces raspberries (minus six)
Lemon Raspberry Glaze:
1 cup powdered sugar
6 raspberries
1 tablespoon lemon juice (more if needed)
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#sweetandsavorymeals #angelfoodcake #raspberrycake
Raspberry Angel Food Cake | Roio Delights
This video will show how to make raspberry angel food cake at home.
Ingredients:
Egg white - 12
Cake flour - 160 g
Caster sugar - 160 g
Sea salt - 1/4 teaspoon
Cream of tartar - 1 teaspoon
Raspberries - 170 g
Vanilla extract - 160 g
Lemon Raspberry Glaze:
Powdered sugar - 128 g
Raspberries- 6
Lemon juice - 1 tablespoon
Instructions:
Preheat the oven to 180 degrees C.
Spray a bundt pan (I used a silicone one) with cooking spray VERY, VERY light and set aside.
Over a large bowl, sift together flour, ½ cup of the sugar and salt. Repeat the sifting process 3 times.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until frothy, then add in the cream of tartar and vanilla bean seeds. Beat on medium-high speed until soft peaks form. Gradually add in the remaining sugar a few tablespoons at a time and beat until incorporated.
Using a spatula, manually and slowly fold in the flour mixture in three additions by turning over the egg whites consistently until the flour is fully incorporated.
Spoon half the batter into the prepared pan, evenly distribute the raspberries and top with the remaining batter, level off the top with a spatula.
Bake the cake for 35 to 40 minutes, or until golden on top and spongy. Remove cake from oven, let it stand for 5 minutes then invert the cake on a cooling rack and allow it to cool completely.
Lemon Raspberry Glaze:
In a small bowl combine all the ingredients and mix until well combines, the mixture must be glossy with no lumps, with a thick consistency, but still pourable. If the mixture is too think add 1 teaspoon of lemon juice. Pour the mixture over the cooled cake and let it stand for 15 minutes for it to settle.
Credits to the respective owner.
Video reused under the Creative Commons Attribution Licence.
Source:
My best selling cake had this RASPBERRY JAM FILLING / TOPPING!
RECIPE:
SHOP:
This raspberry filling is the perfect way to level up your baking! With a wonderful tart flavour, it helps to take that sweet edge off baked goods. Use it as a filling or topping for cakes, cupcakes, cheesecakes, macarons, biscuits and so much more!
INGREDIENTS:
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch - also known as cornflour
- 1 tbsp (15 g) lemon juice - must be fresh
- 3 tbsp (38 g) white granulated sugar
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Cake Tins (8x3-inch) -
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Pastry Brush -
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Immersion Blender -
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Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Chocolate Chip Angel Food Cake with Raspberry Frosting #chocolatechipangelfoodcake #recipe
Chocolate Chip Angel Food Cake with Raspberry Frosting
INGREDIENTS
Cake
1 box (1 lb) white angel food cake mix
Water called for on cake mix box
1/2 cup miniature semisweet chocolate chips
Fresh berries, if desired
Steps:
Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
To serve, cut into 12 slices. Top with the raspberry frosting, and decorate with fresh raspberries.
Frosting
1 cup raspberries
3 tbs lemon juice
1 lb confectioner's sugar
1 cup unsalted butter room temperature
Steps:
Add raspberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes.
Strain mixture into a bowl. Cover and chill.
Cream the room temperature butter for a few minutes.
Beat in the confectioner’s sugar and add in a tablespoon at a time of the raspberry reduction until the desires color and consistency is reached.
angle food cake dessert - raspberry angel food cake
angle food cake dessert - angel food cake dessert - Fresh raspberries that are deliciously sweet and tart are baked into a light and airy cake called raspberry angel food cake, which is then covered in a raspberry lemon glaze. Every piece of the moist cake, which is stuffed with delicious berries, is bursting with a variety of flavors.
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