Angel food cake from Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More (page 150) by Zoë François

  • cake flour
  • lemons
  • superfine sugar
  • raspberries
  • egg whites

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on December 29, 2021

    I made this because I had leftover egg whites after making pasta. It was my first time making angel food cake and we liked it! I missed the lemon zest, which I think would have been nice. I ran out of raspberries so didn't make the whipped cream (and we are eating this for breakfast) but after reading these reviews intend to make it next time!

  • anya_sf on October 24, 2021

    Excellent instructions which still worked with regular granulated sugar. The raspberries were a great counterpoint to the sweet cake and amazingly did not sink. Next time I'll add a few more. We initially enjoyed the cake plain, but then tried it with the raspberry whipped cream, which took it to the next level. With tart berries, I would sweeten the cream a little more next time - I hesitated this time since angel food is so sweet.

  • Astrid5555 on April 07, 2021

    I just made this cake because I had 12 leftover egg whites from previous baking projects and I did not expect much in terms of flavor. To my big surprise adding raspberries to an angel food cake is genius. This makes an otherwise unassuming cake pop with little flavor bursts and looks really pretty when you cut into the cake. Don‘t skimp on the raspberry whipped cream either, excellent also on its own!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.