Raspberry-Filled Angel Eyes

Name: Raspberry-Filled Angel Eyes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 cup egg whites (about 8 large eggs); 1 cup granulated sugar; 1 cup cake flour; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 2 cups fresh raspberries; 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Powdered sugar; Fresh mint leaves

Highlighted under: Baking & Desserts

Delight in the light and fluffy texture of these Raspberry-Filled Angel Eyes, a perfect treat for any occasion.

Created by

Emily

Last updated on 2025-12-03T17:15:27.663Z

These Raspberry-Filled Angel Eyes are a delightful combination of light sponge cake and sweet raspberry filling, perfect for any celebration or simply as a sweet indulgence. The delicate nature of the angel food cake pairs beautifully with the tartness of the raspberries, creating a dessert that is both refreshing and satisfying.

        Why You'll Love This Recipe
        Light and airy texture that melts in your mouth
Bursting with fresh raspberry flavor
Perfect for summer gatherings or special occasions

      

The Magic of Angel Food Cake

Angel food cake is renowned for its airy texture, created by whipping egg whites to perfection. This cake is a classic favorite, often enjoyed for its lightness, making it the ideal base for desserts like our Raspberry-Filled Angel Eyes. Unlike traditional cakes, angel food cake uses no fat, resulting in a delicate crumb that complements rich flavors beautifully.

The process of making angel food cake is both an art and a science. The secret lies in the careful folding of flour into the whipped egg whites, which preserves the airiness. This gentle technique ensures that each slice is as light as a cloud, providing a perfect backdrop for the sweet and tangy raspberry filling that brings this dessert to life.

Why Raspberries?

Raspberries are not just visually stunning; they are also packed with flavor and nutrients. Their bright red hue and tartness add a refreshing contrast to the sweetness of the angel food cake. In addition to their delightful taste, raspberries are rich in antioxidants, vitamins, and fiber, making them a healthy choice for any dessert.

Using fresh raspberries in this recipe elevates the flavor profile, providing a burst of natural sweetness and a hint of acidity. The raspberry filling not only enhances the cake's flavor but also adds a beautiful pop of color, making it an eye-catching centerpiece at any gathering. Whether it's a summer barbecue or a festive celebration, this dessert is sure to impress.

Perfect for Any Occasion

The Raspberry-Filled Angel Eyes are versatile enough to grace any table, from casual summer picnics to elegant dinner parties. Their light texture makes them a refreshing choice, especially during warmer months when heavier desserts can feel overwhelming. This cake can also be made in advance, allowing you to enjoy more time with your guests.

For those looking to customize their dessert experience, consider adding a drizzle of raspberry sauce or pairing it with a scoop of vanilla ice cream. These additions not only enhance the flavor but also create an elegant presentation. With its delightful taste and attractive appearance, this cake is bound to become a favorite in your dessert repertoire.

Ingredients

For the Angel Food Cake

1 cup egg whites (about 8 large eggs)
1 cup granulated sugar
1 cup cake flour
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract

For the Raspberry Filling

2 cups fresh raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

For Garnish

Powdered sugar
Fresh mint leaves

Make sure to use fresh raspberries for the best flavor!

Instructions

Prepare the Angel Food Cake

Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form. Gently fold in the cake flour, salt, and vanilla extract until just combined.

Pour the batter into an ungreased tube pan and smooth the top. Bake for 25 minutes or until the cake springs back when lightly touched. Invert the pan to cool completely.

Make the Raspberry Filling

In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Cook until the mixture bubbles and thickens, about 5-7 minutes. Remove from heat and let cool.

Assemble the Angel Eyes

Once the cake is completely cool, carefully remove it from the pan. Slice the cake horizontally into layers. Spread the raspberry filling between the layers and on top of the cake.

Dust with powdered sugar and garnish with fresh mint leaves.

Serve chilled or at room temperature for the best flavor.

Tips for Success

To achieve the best results when making angel food cake, ensure that your mixing bowl and beaters are completely clean and free of grease. Any trace of fat can prevent the egg whites from reaching their full volume. Additionally, it's vital to use room temperature egg whites, as they whip up to a greater volume compared to cold ones.

When folding in the flour, use a gentle motion to preserve the air you've whipped into the egg whites. Overmixing can deflate your batter, leading to a denser cake. Take your time with this step to achieve that precious light texture that makes angel food cake so special.

Storage and Serving Suggestions

After assembling your Raspberry-Filled Angel Eyes, store any leftovers in the refrigerator, covered loosely with plastic wrap. This will help maintain the cake's moisture while preventing it from becoming overly soggy. Enjoy the cake within a few days for the best flavor and texture.

Serve the cake chilled or at room temperature, and consider adding a dollop of whipped cream for an extra touch of indulgence. A sprinkle of fresh raspberries on top not only enhances presentation but also reinforces the cake's fruity flavor, making it an irresistible treat for any dessert lover.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but fresh raspberries will give a better flavor and texture.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake in advance?

Yes, the cake can be made a day ahead and filled just before serving.

→ What can I substitute for cake flour?

You can make your own cake flour by combining 1 cup of all-purpose flour with 2 tablespoons of cornstarch.