This dessert is a light, fluffy angel food cake layered with sweet raspberry jam and rich cream — perfect for summer, parties, or special occasions where you want something elegant but not too heavy.
🛒 Ingredients
For the Angel Food Cake
- 12 egg whites (room temperature)
- 1 teaspoon cream of tartar
- ¾ cup superfine (caster) sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- Optional: extra sugar to sift with flour before folding in
For the Cream Filling
- 2 cups mascarpone cheese or cream cheese
- 1½ cups pouring (single) cream or heavy whipping cream
- Additional vanilla extract (to taste)
For the Raspberry Layer
- 1 cup raspberry jam or preserves
Note: Many recipes for this cake also include fresh raspberries to Garnish or layer inside, and some versions use homemade jam or fresh raspberry sauce.
🍳 Instructions
1. Prepare the Angel Food Cake Batter
- Preheat your oven to about 350 °F (175 °C).
- In a large mixing bowl, whisk together the egg whites and cream of tartar until soft peaks form.
- Gradually add the superfine sugar while whisking. Continue until the egg whites are thick, glossy, and form stiff peaks.
- Add vanilla extract and gently mix.
- Sift the flour (and extra sugar if using) over the egg white mixture a little at a time. Carefully fold the dry ingredients in with a rubber spatula — do this slowly so you don’t lose the airy volume you’ve created (this is what makes the cake “angel-light”).
2. Bake the Cake
- Spoon the batter into an un-greased angel food cake pan (tube pan if you have one).
- Smooth the top gently with a spatula.
- Bake for about 30 minutes, or until the cake is set and pulls away slightly from the sides of the pan.
- Once baked, invert the pan on a cooling rack and let it cool completely. This helps the cake stay tall and fluffy.
3. Make the Cream Filling
- While the cake cools, whip the mascarpone (or cream cheese) with the pouring cream until it forms thick, spreadable peaks.
- Add a little vanilla or sweetener if you like for flavor.
- The cream should be firm enough to spread between layers.
4. Assemble the Cake
- Once the cake is cool, slice it horizontally into 2–3 layers using a serrated knife.
- Place the first layer on your serving plate.
- Spread half of the raspberry jam over the cake layer.
- Spread half of the cream mixture on top of the jam layer.
- Repeat with remaining layers: cake, jam, cream, then finish with the top cake layer.
- Optionally, decorate the top with extra fresh raspberries or a light dusting of sugar.
5. Serve
- Chill the assembled cake for about 30 minutes to an hour before serving — this helps the layers set and makes slicing cleaner.
- Serve slices with extra raspberries or a light drizzle of raspberry sauce if you like.
🍓 Tips for Best Results
- Make sure no yolk gets into the egg whites — even a little fat can prevent them from whipping properly.
- Gently fold the flour in — overmixing can collapse all the whipped air.
- If you want a fresh raspberry layer rather than jam, you can cook a simple raspberry sauce by simmering fresh raspberries with a little sugar and water until thick, then cooling before layering.
Texture and Flavor Experience
This cake offers a unique eating experience. The angel food cake melts in your mouth, the cream adds smooth richness, and the raspberry layer provides a refreshing burst of flavor. The contrast between light and creamy textures makes every bite satisfying without feeling overwhelming.
Because the cake is not overly sweet, it appeals to a wide range of tastes and pairs beautifully with coffee, tea, or fresh fruit.
Variations and Customizations
This recipe is easy to adapt. You can replace raspberry jam with strawberry, blueberry, or mixed berry preserves. Lemon curd also works beautifully for a brighter citrus flavor.
For a more luxurious version, you can flavor the cream with lemon zest, vanilla bean, or almond extract. Fresh raspberries can be folded into the cream or layered directly onto the cake for added texture.
You may also serve individual slices with a spoonful of berry sauce or a dollop of extra cream on the side.
Storage and Make-Ahead Tips
Raspberry and Cream Angel Food Cake is best enjoyed the same day it is assembled. However, it can be refrigerated for up to 24 hours. Keep it covered to prevent the cake from drying out.
If you want to prepare ahead, bake the angel food cake one day in advance and store it tightly wrapped at room temperature. Assemble the cake shortly before serving for the best texture and presentation.
Final Thoughts
Raspberry and Cream Angel Food Cake is a dessert that feels both simple and sophisticated. It highlights fresh flavors, delicate textures, and timeless baking techniques. Whether served at a celebration or enjoyed quietly at home, this cake delivers elegance in every slice.