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Raspberry Angel Food Cake

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

  • 1 1/4 tsp cream of tartar

Directions:

  1. In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally.
  2. Sift flour over beaten egg whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed.
  3. Pour into an ungreased 10-inch tube pan pan. Bake at 325°F for 40 to 45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour.
  4. Servings: 16
    Source:
    Submitted by: Recipe Group Member
    Date:

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