A delightful twist on the classic angel food cake, filled with zesty lemon curd and fresh raspberries, perfect for any occasion.
Preheat your oven to 375°F (190°C) and position the rack in the center.
Preheating ensures even baking and proper cake rise.
Sift the cake flour and confectioners' sugar together into a medium bowl.
Sifting aerates the flour, resulting in a lighter cake.
In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy.
Ensure the bowl is clean and free of grease for optimal whipping.
Add the cream of tartar and salt, then beat until soft peaks form.
Soft peaks should hold their shape but still droop slightly.
Gradually add the granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Adding sugar slowly helps stabilize the meringue.
Fold in the vanilla extract gently.
Use a gentle folding motion to preserve the airiness of the batter.
Sift one-fourth of the flour mixture over the egg whites and fold in gently. Repeat until all the flour mixture is incorporated.
Fold carefully to avoid deflating the batter.
Transfer the batter to an ungreased 10-inch tube pan and smooth the top.
Do not grease the pan; the batter needs to cling to the sides for proper rise.
Bake for 35-40 minutes until the top is golden brown and the cake springs back when lightly pressed.
Avoid opening the oven door during baking to maintain consistent temperature.
Invert the pan and let the cake cool completely.
Cooling upside down prevents the cake from collapsing.
Run a knife around the edges to release the cake from the pan.
Use a thin knife to avoid tearing the cake.
Cut the cake horizontally into two layers.
Use a serrated knife for clean cuts.
Spread the lemon curd over the bottom layer and top with fresh raspberries.
Arrange raspberries evenly for consistent flavor in each bite.
Place the top layer back on and drizzle with the lemon glaze.
Let the glaze set for a few minutes before serving.
Slice and serve your delicious Lemon Raspberry Angel Cake Delight.
Serve with extra raspberries or a dollop of whipped cream for added indulgence.
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