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Raspberry Angel Food Cake Recipe   Veg  CD  CBF  55mins plus cooling


Makes 16 servings   Cold  Vegetarian  Fruit Cakes Baked Fayre   Dairy free



10 Egg Whites 

1-1/4 teasp Cream of Tartar 

1 teasp Vanilla Extract 

1/2 teasp Almond Extract 

125g/5oz Caster Sugar 

125g/5oz  Self Raising Flour 

225g/8oz Fresh Raspberries




1. Preheat the oven to 170C, 325F, Gas Mark 3. In a mixing bowl, whisk egg whites until frothy then beat in the cream of tartar and whisk until soft peaks form. 


2. Add the extracts then gradually beat in the sugar until stiff. 


3. Sift the flour over the egg whites and sprinkle in the  raspberries. Gently fold the flour and raspberries into batter until well mixed. 


4. Pour into an ungreased 25cm/10 inch. tube/Bundt pan and bake for 40-45 minutes or until lightly browned.


Immediately invert the cake onto a wire rack and cool for at least 1 hour. 


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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