Description
A light, airy, and guilt-free dessert featuring a delightful balance of sweetness and tartness, perfect for any occasion.
Ingredients
Scale
- 12 large Egg Whites (at room temperature)
- 1 cup Granulated Sugar (can substitute with low-calorie sweetener)
- 1 cup Cake Flour (can substitute with all-purpose flour)
- 1 cup Raspberries (keep frozen until folding into batter)
- 1 cup Whipped Cream (can substitute with yogurt whipped cream)
- 1 cup Powdered Sugar (optional for dusting)
Instructions
- Preheat the oven to 350°F (175°C) to ensure an even bake.
- In a clean bowl, begin beating the egg whites until soft peaks form, about 2-3 minutes.
- Gradually sprinkle in the granulated sugar while beating the egg whites until shiny stiff peaks form, about 5 minutes.
- Gently stir in the cake flour using a spatula to maintain the airy volume.
- Fold in the frozen raspberries until evenly blended in the batter.
- Transfer the batter into a prepared 9-inch cake pan, spreading it out evenly.
- Bake for 35 minutes or until the cake is golden brown on top.
- Once baked, let the cake cool in the pan for a few minutes, then invert it onto a serving plate.
- Sprinkle powdered sugar on top before serving, if desired.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for about a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 20mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg