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Raspberry Angel Food Cake

"Raspberry Angel Food Cake is a light dessert dotted with fresh raspberries recommended by Christine Wallat of Greenfield, Wisconsin."
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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 16 servings

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Directions

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  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. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. Bake at 325 degrees F for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour.

Footnotes

  • Diabetic Exchanges: One serving equals 1 starch; also, 65 calories, 35 mg sodium, 0 cholesterol, 13 gm carbohydrate, 3 gm protein, trace fat.

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Reviews

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This cake turned out great -- it's low-fat and not too sweet. And the raspberries are what make it unique and absolutely delicious!

This cake was delightful! I made it for my mother's birthday since she's not big on sweets, and it was exactly what I was looking for. Very light and spongy and not at all too sweet, and the ras...

This was tasteless and didn't turn out well for me unfortunately :(