Description
Delightful Raspberry Angel Food Cake weaves summer’s sweetest memories into a light, airy dessert. Fluffy layers adorned with fresh raspberries promise a heavenly slice that leaves dessert enthusiasts craving more.
Ingredients
Scale
- 1 ½ cups (360 milliliters) heavy cream
- 1 cup (120 grams) cake flour
- 1 cup fresh raspberries
- 1 ⅔ cups (366 grams) granulated sugar, divided
- 1 ¾ cups (about 400 grams) large egg whites (from 12 or 13 eggs), at room temperature
- ½ cup (120 milliliters) water
- ½ teaspoon kosher salt
- 10 oz (283 grams) frozen raspberries
- 1 tsp cream of tartar
- 1 tsp pure vanilla extract
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsps granulated sugar
- 2 tsps cornstarch
- 3 tbsps powdered sugar
Instructions
- Sauce Preparation: Merge frozen raspberries, water, sugar, and cornstarch in a saucepan, heating over medium flame while stirring continuously to prevent burning and ensure smooth texture.
- Boiling Process: Maintain steady stirring until the mixture reaches a robust boil, transforming into a glossy, vibrant ruby-colored sauce with a thick, luscious consistency that coats the back of a spoon.
- Straining Technique: Transfer the hot mixture through a fine-mesh strainer positioned over a clean bowl, using a spatula to press and extract maximum sauce while meticulously filtering out seeds and pulp for a silky-smooth result.
- Cooling and Flavor Development: Allow the strained raspberry sauce to cool completely at room temperature, enabling natural thickening and intensifying the tangy, fruit-forward flavor profile.
- Storage and Serving: Once cooled, the versatile sauce is ready to be drizzled over desserts like angel food cake or transferred to a sealed container for future culinary adventures, preserving its rich, vibrant essence.
Notes
- Prevent Scorching: Stir the raspberry mixture constantly over medium heat to avoid burning and ensure even cooking.
- Straining Technique: Press the raspberry sauce through a fine-mesh strainer gently but firmly to maximize sauce extraction while removing seeds completely.
- Cooling Strategy: Allow the sauce to cool at room temperature to naturally thicken and intensify its flavor profile, enhancing the overall taste.
- Storage Tip: Store the raspberry sauce in an airtight container in the refrigerator for up to a week, preserving its vibrant color and tangy flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 291
- Sugar: 31 g
- Sodium: 49 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg