Introduction

This Homemade Raspberry and Cream Angel Food Cake is a light, airy dessert layered with rich mascarpone cream and sweet raspberry preserves. Topped with fluffy Italian meringue, it makes a stunning centerpiece for any occasion.

A slice of white cake with three layers of soft, light yellow sponge is shown on a white plate. Between each sponge layer, there is a thin layer of bright red jam and a layer of white whipped cream. The outside of the cake is covered in thick, fluffy white whipped cream with a textured and slightly uneven surface. A white spoon with some cake crumbs on it rests beside the slice on the plate. The scene is set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 egg whites, room temperature
1 tsp cream of tartar (divided)
2 tsp vanilla extract (divided)
1 1/4 cups superfine sugar (divided)
1 cup all-purpose flour
2 cups mascarpone
1 1/2 cups pouring cream
1 cup prepared raspberry preserves
1/3 cup water
150 ml egg whites (about 4 eggs)

Instructions

Step 1: Preheat your oven to 180°C (350°F). In the bowl of an electric mixer, whisk 12 egg whites and 1 teaspoon cream of tartar on high speed until soft peaks form. Gradually add 1 teaspoon vanilla extract and 3/4 cup superfine sugar while whisking, continuing until the mixture becomes thick and glossy. Transfer to a large bowl.
Step 2: In a separate bowl, sift together 1 cup all-purpose flour and the remaining 1/2 cup superfine sugar. Sift this mixture twice more for extra lightness, then sift it over the egg white mixture. Gently fold the dry ingredients into the egg whites until just combined, being careful not to deflate the batter.
Step 3: Spoon the batter into an ungreased angel food cake tin and smooth the top. Bake for about 30 minutes, or until the cake begins to come away from the sides of the tin. Immediately invert the cake tin and set aside to cool for 1 hour.
Step 4: Once cooled, use a butter knife to loosen the cake edges and twist the center funnel to remove it. Slice the cake horizontally into 3 even layers using a serrated knife.
Step 5: In an electric mixer, combine the mascarpone, pouring cream, and remaining 1 teaspoon vanilla extract. Whisk until stiff peaks form. Place one cake layer on a stand, spread half the raspberry preserves over it, then top with half the mascarpone cream. Repeat with the second cake layer and finish with the final layer on top.
Step 6: In a small saucepan, combine 1/3 cup water, 1/2 teaspoon cream of tartar, and 1 cup superfine sugar. Stir over high heat until the sugar dissolves, then bring to a boil. Reduce heat and boil for 4 minutes.
Step 7: Meanwhile, whisk 150 ml egg whites (about 4 eggs) on high speed in a clean mixer bowl until stiff peaks form. Slowly add the remaining 1 cup superfine sugar one tablespoon at a time until thick and glossy.
Step 8: With the mixer running, gradually pour the hot sugar syrup into the egg whites in a thin stream. Continue whisking for 4 more minutes until the meringue is shiny and holds stiff peaks. Whisk until the bowl feels cool to the touch for extra stability.
Step 9: Spread the Italian meringue evenly over the assembled cake, covering top and sides as desired. Serve immediately, or refrigerate up to two hours before serving for neat slices.

Tips & Variations

For extra lightness, sift the flour mixture multiple times before folding into egg whites.
If you prefer, substitute raspberry preserves with fresh berries or other fruit jams.
Use the back of a spoon to create soft peaks on the meringue for a decorative finish.

Storage

Store the assembled cake in the refrigerator for up to two hours before serving for the best texture and neat slices. Because of the delicate meringue topping, it’s best enjoyed fresh and not kept overnight. Leftovers can be kept refrigerated for a day but may lose some of their airy texture.

How to Serve

The image shows a white frosted cake on a white cake stand with a soft, smooth, and slightly swirled texture all around the sides. The top of the cake has eight thick dollops of fluffy white frosting evenly spaced in a circle. The cake stand and surface beneath have a white marbled texture, with a soft, wrinkled white cloth casually placed at the base. The background is soft and light, keeping the focus on the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of superfine sugar?

Superfine sugar dissolves more easily and helps achieve a smoother meringue and lighter cake texture. If you only have regular granulated sugar, you can pulse it briefly in a food processor to create a finer texture.

Why is the cake inverted to cool?

Cooling the angel food cake upside down in the pan prevents it from collapsing and helps maintain its light, airy texture.