Raspberry angel food cake

Raspberry angel food cake

Raspberry angel food cake

Raspberry angel food cake

This American Cupcake with raspberries is named for its lightness. It is the onlyegg whites, flour and sugar, and no weighting materials like yolks and butter. Yes, and where else will you find the sponge cake, one portion of which 240 Kcal?

Recipe for 810 servings:

  • 400 g sugar
  • 250 g flour
  • 912 egg whites (depending on the size of eggs)
  • 1 tablespoon baking powder

For the stuffing:

  • 400 g fresh raspberries

For the cream:

  • 1 cup sugar
  • 1/2 cup water
  • 1/2 tablespoons baking powder
  • 3 egg whites


Heat oven to 356° f and turn test.

Sift flour and mix it with 200 g of sugar. In a large bowl, whisk the whites until foaming. Add baking powder and continue whisking until the foam does not increase in volume will be soft, but will keep its shape. Add back 200 g sugar and whisk until finally fail thick white foam, looking, as a basis for making meringue.

Add to this the mass of flour and remaining sugar and stir gently to a total homogeneity.

Laid out in the shape of a circle pastry for pie (lubricate do not!) and send in the oven for 4045 minutes. Remove and let cool completely. Using a knife and carefully remove the blades finished cupcake form.

Mix water, sugar and baking powder for the cream in a saucepan and stir constantly, bringing to a boil over high heat. Continue to wield my spoon, until the sugar is completely dissolved. Reduce heat and simmer, stirring, for another 3 minutes. Let syrup cool.

Whip the egg whites until stiff and, continuing the vigorous movements with a whisk, add sugar syrup to produce a thick shiny mass.

Cut the cake in 2 parts with a bread knife. Razomni raspberries with a fork and cut Berry laid out the mass. Return upper portion of cake to place wrapped around his entire structure protein cream and serve.

Beautiful, elegant cake that can compete Snickers Cake — taste of home recipes

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