Raspberry-Filled Angel Eyes

Name: Raspberry-Filled Angel Eyes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup cake flour; 1 1/2 cups granulated sugar; 1/2 teaspoon salt; 1 cup egg whites (about 8 large eggs); 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 cups fresh raspberries; 1/2 cup powdered sugar; 1 tablespoon lemon juice; 1 teaspoon cornstarch

Highlighted under: Creative Sweet Recipe Ideas

Indulge in the delightful combination of light and airy angel food cake filled with a tangy raspberry filling. Perfect for a sweet treat any time of the year!

Created by

Emily

Last updated on 2025-12-03T22:34:27.975Z

The Raspberry-Filled Angel Eyes are a perfect balance of sweetness and tartness, making them a delightful dessert for any occasion. The lightness of the angel food cake complements the vibrant raspberry filling, creating a treat that feels indulgent yet refreshing.

        Why You'll Love This Recipe
        Light and airy texture that's simply irresistible
Fresh raspberries add a burst of flavor
Perfect for summer gatherings or elegant parties

      

The Perfect Summer Dessert

Raspberry-Filled Angel Eyes are the quintessential summer dessert, combining the lightness of angel food cake with the refreshing tartness of fresh raspberries. This dessert not only looks stunning but also provides a delightful burst of flavor with every bite. Whether you are hosting a summer gathering or simply want to treat yourself, this dessert is sure to impress.

Angel food cake is known for its airy texture, which makes it an excellent choice for warm weather desserts. It pairs beautifully with the juicy raspberries, creating a harmonious balance that is both satisfying and refreshing. Serve this dessert chilled for an extra touch of summer bliss.

Baking Tips for Success

When preparing your angel food cake, it’s crucial to use an ungreased tube pan. This allows the cake to climb the sides of the pan as it bakes, resulting in that signature light and fluffy texture. Make sure to fold the batter gently to maintain the airiness; overmixing can lead to a dense cake.

For the raspberry filling, opt for fresh raspberries when possible, as their bright flavor is what elevates this dessert. If you can’t find fresh berries, frozen raspberries can be used, but make sure to thaw and drain them well before cooking. This will help you achieve the perfect consistency for your filling.

Serving Suggestions

To elevate your Raspberry-Filled Angel Eyes, consider garnishing with additional fresh raspberries and a dusting of powdered sugar. A dollop of whipped cream or a scoop of vanilla ice cream can also complement the flavors wonderfully and add a creamy texture to balance the tartness of the raspberries.

This dessert is perfect for special occasions. Pair it with a refreshing cocktail or sparkling lemonade to enhance the celebratory feel. Whether it's a picnic, a garden party, or a formal dinner, this cake can be dressed up or down to fit any occasion.

Ingredients

For the Angel Food Cake

1 cup cake flour
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 cup egg whites (about 8 large eggs)
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the Raspberry Filling

2 cups fresh raspberries
1/2 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon cornstarch

Make sure to use fresh raspberries for the best flavor!

Instructions

Prepare the Angel Food Cake

Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the cake flour, salt, and half of the granulated sugar. In a separate bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue to beat until stiff peaks form. Gently fold in the flour mixture and the vanilla and almond extracts.

Pour the batter into an ungreased tube pan and smooth the top. Bake for 30 minutes or until golden brown. Invert the pan to cool completely.

Make the Raspberry Filling

In a saucepan over medium heat, combine the raspberries, powdered sugar, lemon juice, and cornstarch. Cook for about 5 minutes until the raspberries break down and the mixture thickens slightly. Remove from heat and let it cool.

Assemble the Dessert

Once the angel food cake is completely cool, carefully remove it from the pan. Using a serrated knife, slice the cake horizontally into two layers. Spread the raspberry filling on the bottom layer and carefully place the top layer back on. Slice and serve!

Enjoy your delicious Raspberry-Filled Angel Eyes!

Nutritional Benefits

Raspberries are not only delicious; they are also packed with vitamins and antioxidants. They are low in calories and high in dietary fiber, making them a great choice for a guilt-free dessert. Incorporating fresh fruits like raspberries into your meals can help promote overall health and wellness.

Angel food cake, being made primarily from egg whites, is lower in fat than many other types of cake. This makes it a lighter option for those looking to indulge without overindulging. When combined with the antioxidant-rich raspberries, this dessert becomes a deliciously wholesome treat.

Storing Leftovers

If you happen to have any leftover Raspberry-Filled Angel Eyes, store them in an airtight container in the refrigerator. They can last for up to 2-3 days, although they are best enjoyed fresh. The cake may absorb moisture from the filling, so it’s ideal to consume it sooner rather than later.

For longer storage, you can freeze the individual layers of angel food cake. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil. When you're ready to enjoy them again, allow them to thaw in the refrigerator before assembling with the raspberry filling.

Questions About Recipes

→ Can I use frozen raspberries instead?

Yes, you can use frozen raspberries, but make sure to thaw and drain them before cooking.

→ How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 2 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and assemble it just before serving.

→ Is it possible to substitute the flour?

For a gluten-free option, you can use a gluten-free cake flour blend.