raspberry and cream angel food cake

  • 12 eggwhites, at room temperature
  • 1 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 1¼ cups (275g) caster (superfine) sugar
  • 1 cup (150g) plain (all-purpose) flour
  • 2 cups (480g) mascarpone
  • 1½ cups (375ml) single (pouring) cream
  • 1 cup (320g) store-bought raspberry jam

italian meringue

  • ⅓ cup (80ml) water
  • ½ teaspoon cream of tartar
  • 2 cups (440g) caster (superfine) sugar
  • 150ml eggwhites (approximately 4 eggs)
  1. Preheat oven to 180°C (350°F). Place the eggwhites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form. 
  2. Gradually add half the vanilla and ¾ cup (165g) of the sugar and whisk until thick and glossy. Transfer the mixture to a large bowl. 
  3. Sift the flour and remaining sugar in a separate bowl. Sift for a second time, then sift a third time over the eggwhite mixture. Gently fold through. Spoon into an ungreased angel food cake tin and smooth the top. 
  4. Cook for 30 minutes or until the cake comes away from the sides of the tin. Invert the tin and set aside to cool for 1 hour.
  5. Using a butter knife, loosen the edge of the cake and twist the middle funnel to remove the cake from the tin. Using a serrated knife, slice the cake into 3 even layers. 
  6. Place the mascarpone, cream and remaining vanilla in the bowl of an electric mixer and whisk until stiff peaks form. 
  7. Place 1 cake layer on a cake stand and top with half the raspberry jam. Top with half the cream mixture. Repeat layers using remaining cake, jam and cream, finishing with a layer of cake.
  8. To make the Italian meringue, place the water, cream of tartar and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce heat to medium and cook for 4 minutes. 
  9. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. While the motor is running, add the remaining sugar, 1 tablespoon at a time, whisking until thick and glossy. Gradually add the hot sugar syrup in a thin steady stream and whisk for 4 minutes. 
  10. Top the cake with the Italian meringue and serve immediately+. Serves 10. 

+ This cake will keep refrigerated for two hours before serving. 


Reader ratings (3.58) 321501
donna hay team

Hi Linsey, an angel food cake tin would be best - otherwise we have made them before in a bundt tin. Happy cooking!

Linsey Werner

Just wondering if you need to use an angel food cake tin? Or would it work with a spring form round tin? Thanks!