Description
A delightful dessert with a light angel food cake texture, rich cream, and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 8 large Egg Whites
- 1 tsp Cream of Tartar
- 1 tsp Vanilla Extract
- 1 cup Superfine Sugar
- 1 cup All-Purpose Flour
- 1 cup Mascarpone
- 1 cup Pouring Cream
- 1 cup Raspberry Preserves
- 1/2 cup Water
Instructions
- Preheat your oven to 350°F (175°C).
- Beat the egg whites and cream of tartar until soft peaks form.
- Add the superfine sugar gradually while beating until glossy stiff peaks form.
- Fold in the vanilla and sifted flour until just combined.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Combine the mascarpone and pouring cream until smooth in a separate bowl.
- Stir in the raspberry preserves to create a filling.
- Heat water and sugar in a small saucepan over medium heat until it forms a syrup.
- Pour the hot syrup into the beaten egg whites while whisking constantly until cool.
- Cut the cooled cake in half horizontally.
- Spread the raspberry and cream filling between the layers and top with Italian meringue.
- Toast the meringue with a kitchen torch if desired.
Notes
Use fresh, room-temperature egg whites for best results. Ensure that bowls and beaters are clean and dry before whipping egg whites.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg