Raspberry-Swirl Angel Food Cake with Crème Fraîche

Sunday Dinner

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Country Bread

Raspberry-Swirl Angel Food Cake with Crème Fraîche

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 Recently, my mother and I went on one of our “playdates”. These are times when we can walk for good health, talk for good measure, and shop for fun kitchen treasures. The book, Chicken and Egg, by Janice Cole, from which this recipe came, is our latest treasure.

Standing in the back of the store, we each had a copy in hand.  Flipping through its pages, I arrived at page 131 and declared, “SOLD!”  She was on the same page.  I looked at her and said, “I love you and I want you to have this”.  My mother looked at me and said, “I love you too and want you to have this”. We made our purchases, exchanged our treasures, and gave each other a big hug and a kiss, laughing.

I will be unable to be with my mother this Sunday for Mother’s Day. To honor her, I wanted to make the recipe on page 131. 

This is a delicate angel food cake that has a sweetened raspberry purée swirled throughout. Sliced and served with a whipped crème fraîche– it is angel food cake kissed by the heavens. My only changes were to add a bit of fresh lemon juice to the raspberry purée and, wanting to keep that “pretty as the picture” raspberry-swirl look, I layered the purée between the cake batter and dragged a long, thin knife throughout to create the swirl. I also made enough purée to have extra to serve on the side.

These changes resulted in a beautiful cake that tastes as good as it looks. The crème fraîche might SEEM like it could be optional, but hoo-boy does it ever bring it to the next level of goodness. The only thing that would make this cake better is if I had my mom with me to enjoy a slice or two.

Happy Mother’s Day, Ma.  
Every time I open this book, I will think of you.
Love, Cole

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Raspberry-Swirl Angel Food Cake with Crème Fraîche

Prep: 25 minutes mins

Cook: 30 minutes mins

Total: 55 minutes mins

Servings: 10

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A cake from the heavens with a sweet fruity swirl of raspberries!

Equipment

• Angel food cake pan with removable bottom
• Food processor
• Stand mixer

Ingredients 

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For the Raspberry Purée

• ▢ 2 ½ cups (12 ounces) fresh raspberries
• ▢ 4 tablespoons granulated sugar
• ▢ 2 teaspoons freshly squeezed lemon juice

For the Cake

• ▢ 1¼ cup unbleached all-purpose flour
• ▢ ½ cup powdered sugar
• ▢ 12 extra large egg whites
• ▢ ¼ teaspoon Kosher salt
• ▢ 1 ½ teaspoons cream of tartar
• ▢ 1 cup granulated sugar
• ▢ 1 ½ teaspoon vanilla extract

For the Topping

• ▢ 1 cup crème fraîche
• ▢ 3 tablespoons granulated sugar

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Instructions 

For the Raspberry Purée

• In a blender or food processor, purée the raspberries, sugar and lemon juice until smooth. Strain the purée through a fine-mesh strainer set over a bowl; makes about 1 cup. Reserve ½ cup of the sauce to serve and set the remaining ½ cup sauce to the side.

For the Cake

• Preheat the oven to 350ºF. Whisk the flour and powdered sugar together in a medium bowl and set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until slightly foamy, about 1 minute. Add the cream of tartar and beat until soft peaks form. With the mixer running, gradually add the sugar in a steady stream. Add the vanilla and beat on high until the egg whites are glossy and hold firm peaks.
• Sift a third of the flour mixture over the egg whites and gently fold using a rubber spatula. Sift and fold half the remaining flour over the mixture; repeat with the last of the flour,  being careful to keep the air in the whites as you fold. Spoon half the batter into the bottom of an un greased 10-inch angel food pan with a removable bottom. (If you do not have one with a removable bottom, line the bottom with a sheet of parchment paper to fit). Using an offset spatula, evenly spread the batter. Drizzle half the purée, about ¼ cup, over the batter, keeping it away from the sides of the pan. Add the remaining batter over the purée, spread evenly with the spatula, and drizzle the remaining purée on top. Run a long thin knife through the batter to remove any air pockets and to create the "swirl".
• Bake the cake for 30-35 minutes or until the top springs back when gently touched and a wooden skewer comes out dry. Cool the cake completely upside down on the legs attached to the pan or suspended over the neck of a bottle. Once cool, carefully slide a thin metal cake spatula around the sides and middle of the pan to loosen the cake. Invert the cake over a plate and remove the pan or parchment paper.  Invert the cake again swirled side up onto a serving platter

For the Topping

• In a medium bowl, beat the crème fraîche and sugar together with a whisk until soft peaks form, adding additional sugar if needed. Continue beating until stiff peaks form. Slice the cake and serve with the whipped topping, fresh berries, and reserved purée. Enjoy!

Nutrition

Calories: 318kcal, Carbohydrates: 61g, Protein: 8g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Cholesterol: 14mg, Sodium: 127mg, Potassium: 240mg, Fiber: 3g, Sugar: 37g, Vitamin A: 154IU, Vitamin C: 8mg, Calcium: 38mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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