Raspberry-Almond Angel Food Cake is a hit in my family! Featuring fresh, almond angel food filled and topped with raspberry-almond whipped cream and fresh raspberries! Plus, store-bought vs. fresh.
Can we talk about angel food cake? I feel the need to impart some important information.
Forget the ready-made angel food you buy at the grocery store. It’s dry. And, who knows how long it’s been sitting there?
You have two, far-better options:
- You can make the cake from scratch, as I’ve done here. Homemade angel food is soft, fluffy and divine. It blows the store-bought one out of the water!
- You can make a boxed-mix angel food cake. I’ve never mentioned cake mixes on this blog, because I haven’t used any in three years. But…if you need convenience and are even slightly tempted to buy the ready-made cake, I urge you to go for the cake mix. The freshly baked cake that emerges from your oven will be five times better than any pre-made angel food you buy at the grocery store. (And those come from a mix anyway.)
This raspberry-almond angel food cake needs to go on your must-make list, pronto. It’s a big hit in my family. It’s perfect for Mother’s Day, anniversaries, spring birthdays and look-who’s-home-from-college days. Yes!!
You’ll start with fresh angel food cake flavored with almond extract. Then, you’ll split the cake in half. You’ll dig out a tunnel of love in that bottom layer. You’ll stuff your face with all the cake morsels that, sadly, aren’t needed for the finished product.
Then, you’ll fill that tunnel with luscious raspberry-almond whipped cream, combined with fresh raspberries. You’ll place the top half of cake over that glorious layer, then frost the top and sides with more raspberry-almond whipped cream. Then, you’ll decorate the cake with more fresh raspberries (and probably do a better job than I did here).
If you used to love those raspberry-cream-swirl ice cream bars (bring ’em back!), you’ll do a happy dance over this cake. The predominant flavor is raspberry, with a hint of almond providing the perfect complement.
And, if you want to be naughty, feel free to douse your slice of cake with liqueur such as amaretto or Chambord. Oh, behave!
A few more things to cover before I let you go and make your grocery list.
Here are some things to keep in mind when making angel food cake from scratch:
- You’ll need a dozen egg whites, and they can’t have any trace of yolk in them. I use an egg separator.* Tip: Drip one egg white at a time into a liquid measuring cup. Then add the single egg white to your mixing bowl. If you mess up, you’ll just have to replace one egg white.
- You’ll need to beat your egg whites for a while to get a stiff meringue. A stand mixer* comes in handy.
What you can do with leftover yolks:
Enjoy! And, if you’re a fan of fluffy cakes topped with whipped cream, you should check out this Orange Torte with Whipped Cream, a Swedish recipe that’s been in my family since the 1960s.
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(Recipe Source: Angel food base adapted from Mel’s Kitchen Cafe.)