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Homemade Raspberry and Cream Angel Food Cake with Italian Meringue Topping Recipe

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★★★★★

4.9 from 120 reviews

This Homemade Raspberry and Cream Angel Food Cake is a light and airy dessert featuring fluffy angel food cake layers filled with rich mascarpone cream and tangy raspberry preserves. Topped with a glossy Italian meringue, this elegant cake combines delicate textures with vibrant flavors, perfect for celebrations or special occasions.

Ingredients

Scale

For the cake layers:

  • 12 egg whites, room temperature
  • 1 tsp cream of tartar
  • 2 tsp vanilla extract, divided
  • 1 1/4 cups superfine sugar, divided
  • 1 cup all-purpose flour

For the cream and jam filling:

  • 2 cups mascarpone cheese
  • 1 1/2 cups pouring cream
  • 1 cup prepared raspberry preserves

For the Italian meringue topping:

  • 1/3 cup water
  • 1/2 tsp cream of tartar
  • 2 cups superfine sugar, divided
  • 150 ml egg whites (about 4 eggs)

Instructions

  1. Preheat and prepare egg whites: Preheat your oven to 180°C (350°F). In the bowl of an electric mixer, whisk 12 egg whites with 1 teaspoon cream of tartar on high speed until soft peaks form. Gradually add 1 teaspoon of vanilla extract and 3/4 cup superfine sugar, continuing to whisk until the mixture is thick and glossy. Transfer to a large bowl.
  2. Sift and fold dry ingredients: In a separate bowl, sift together 1 cup all-purpose flour and the remaining 1/2 cup superfine sugar. Sift twice more for extra lightness. Gently fold the dry mixture into the egg white mixture until just combined, careful not to deflate the batter.
  3. Bake the cake: 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 pull away from the sides. Immediately invert the tin and let cool for 1 hour to maintain airy texture.
  4. Remove and slice cake: Once cooled, loosen the edges with a butter knife and twist the center funnel tube to remove the cake. Slice the cake horizontally into 3 even layers with a serrated knife.
  5. Prepare the mascarpone cream filling: Combine mascarpone, pouring cream, and the remaining 1 teaspoon vanilla extract in an electric mixer. Whisk until stiff peaks form.
  6. Assemble the cake layers: 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 layer and remaining preserves and cream. Finish with the last cake layer on top.
  7. Make the Italian meringue: In a small saucepan, combine water, cream of tartar, and 1 cup superfine sugar. Stir over high heat until sugar dissolves, then boil for 4 minutes. Meanwhile, whisk 150 ml egg whites in a clean bowl until stiff peaks form. Gradually add the remaining 1 cup superfine sugar one tablespoon at a time until thick and glossy. With the mixer running, slowly pour the hot sugar syrup into the egg whites in a thin stream. Continue whisking for 4 more minutes until shiny and stiff peaks form and the bowl feels cool.
  8. Top the cake with meringue: Spread the Italian meringue evenly over the assembled cake, covering top and sides as desired. Create soft swirls using the back of a spoon. Serve immediately or refrigerate up to two hours before serving for neat slices.

Notes

  • Do not grease the angel food cake pan to allow the batter to cling and rise properly.
  • Make sure egg whites are at room temperature for better volume when whisking.
  • Allow the cake to cool inverted to keep it airy and prevent collapse.
  • Sift flour and sugar multiple times to incorporate air for a lighter texture.
  • Use a serrated knife to slice the cake gently without compressing it.
  • Serve the cake within two hours after adding meringue for best texture and appearance.

Keywords: angel food cake, raspberry cream cake, Italian meringue, mascarpone dessert, layered cake, light cake, homemade cake

Find it online: https://chefmilacook.com/homemade-raspberry-and-cream-angel-food-cake-with-italian-meringue-topping-recipe/