Description
A delightfully light and fluffy dessert featuring fresh raspberries and airy egg whites, perfect for celebrations and summer gatherings.
Ingredients
Scale
- 1.5 cups egg whites (at room temperature)
- 1 cup sugar (or sugar alternative)
- 1 cup all-purpose flour (sifted)
- 1.5 cups fresh raspberries (preferably organic)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
- Prepare the egg whites: Whisk the egg whites in a large mixing bowl until foamy.
- Add sugar gradually: Slowly add sugar and whisk until stiff peaks form, about 5 minutes.
- Combine dry ingredients: Sift together the all-purpose flour and salt in a separate bowl.
- Fold the flour mixture into the egg whites carefully to keep air in the batter.
- Add flavor and raspberries: Stir in vanilla and gently fold in raspberries, keeping some whole.
- Bake the cake: Pour batter into an ungreased pan and bake at 350°F for 30-35 minutes until golden.
- Cool the cake: Remove from oven and cool upside down in the pan for about 1 hour.
Notes
Serve with whipped cream and fresh raspberries. Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 25g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg