raspberry and cream angel food cake

  • 12 eggwhites, at room temperature
  • 1 teaspoon cream of tartar
  • ¾ cup (165g) caster (superfine) sugar
  • 2 teaspoons vanilla extract
  • 1 cup (150g) plain (all-purpose) flour
  • ½ cup (110g) caster (superfine) sugar, extra
  • 2 cups (500g) mascarpone 
  • 1½ cups (375ml) single (pouring) cream
  • 1 cup (320g) store-bought raspberry jam

italian meringue

  • ⅓ cup (80ml) water
  • ½ teaspoon cream of tartar
  • 2 cups (440g) caster (superfine) sugar
  • 150ml eggwhite (about 4 eggs), at room temperature
  1. Preheat oven to 180°C (350°F). Place the eggwhites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar and half the vanilla, whisking until thick and glossy. 
  2. Sift the flour and the extra sugar into a bowl. Sift for a second time, then sift for the third time over the eggwhite mixture. Gently fold to combine. Spoon into an ungreased 21cm round angel food cake tin and smooth the top. Bake for 30 minutes or until the cake comes away from the sides of the tin. Invert the tin and allow to cool for 1 hour.
  3. Place the mascarpone, cream and remaining vanilla in the bowl of an electric mixer and whisk until stiff peaks form.
  4. Using a butter knife, gently loosen the edges of the cake and twist the middle funnel to remove it from the tin. Using a large serrated knife, slice the cake horizontally into 3 even layers. Place 1 layer on a cake stand or plate and top with half the jam. Top with half the cream mixture. Repeat using the remaining cake, jam and cream, finishing with cake.
  5. To make the Italian meringue, place the water, cream of tartar and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes. Place the eggwhite in a clean bowl of the electric mixer and whisk on high speed until stiff peaks form. Add the remaining sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for 4 minutes or until thick and glossy.
  6. Using a palette knife, spread the cake with the Italian meringue and serve immediately+. Serves 10.

+ This cake will keep refrigerated for 2 hours before serving. 

RATE THIS RECIPE:
Reader ratings (3.52) 321501
donna hay team

Hi El! This cake can be kept at room temperature for up to 12 hours. However it will have to be un-iced and wrapped up. Good Luck!

donna hay team

Hi Joanne, this is a tricky one! You need to be careful when adding the flour that you don’t deflate all of the air that you whipped into your eggwhites. Give it another go - happy cooking!

Joanne Glover

Help!! I attempted to make this twice in the same day for a Birthday party - flop twice! It didn’t rise and was a rubbery mess! I followed the recipe to the letter! The other recipes Ives looked at all seem to have a a raising agent????

El Papas

Hi, I need to make this cake for an event but I’ll need to have it ready 8 hours before it’ll be eaten. Will it survive in a fridge or left out in a cool area for approx. 8 hours? Recipe states 2 hours so wondering what I can do to make it work!
Thank you!

donna hay team

Hi Linsey, an angel food cake tin would be best - otherwise we have made them before in a bundt tin. Happy cooking!

Linsey Werner

Just wondering if you need to use an angel food cake tin? Or would it work with a spring form round tin? Thanks!

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