Raspberry Citrus Angel Cake

Posted March 18th, 2011 in Desserts, Recipe

Recipe for Raspberry Citrus Angel Cake with Oregon Canned Fruit Products

Serves 10


1 can Oregon Fruit Raspberries in syrup-reserving ¼ cup syrup

2 Teaspoons corn starch

1 cup cake flour

1 ½ cups sugar, divided

12 large egg whites at room temperature

1 teaspoon cream of tartar

¼ teaspoon salt

1 tablespoon fresh squeezed Meyer lemon juice

1 tablespoon fresh squeezed Blood orange juice

1 tablespoon fresh squeezed lime juice

½ teaspoon vanilla extract

Grated zest of one Blood Orange, one Meyer lemon and one lime


1 cup confectioner’s sugar

Juice of 1 Meyer lemon


Preheat oven to 325 degrees, set oven rack at the lowest setting.

Prepare a 10inch tube pan or decorative bundt pan by spraying with cooking spray and dusting with granulated sugar.

Put all the juice except the reserved ¼ cup from the can of raspberries in a small saucepan with the cornstarch and heat, whisking until thickened and clear. Add the raspberries and puree with a stick blender or in the blender. Set aside to cool.

In a small bowl, whisk ½ cup sugar and the flour. Set aside.  In the bowl of your electric mixer, beat egg whites on low until light and foamy. Add in the cream of tartar and the salt. Increasing the speed to high, continue to beat adding the remaining 1 cup sugar a little at a time until the egg whites form shiny soft peaks. Beat in the vanilla citrus juice and rind until just mixed in. Gently fold in the flour and sugar mixture a half cup at a time. Pour the batter into the prepared pan. Drop the pan lightly on the counter.  Spoon the raspberry puree onto the top of the batter and lightly swirl into the batter with a spatula. Place the cake on the lower rack of the oven and bake for approximately 55 minutes or until the cake is golden brown and springs back when pressed with a finger on top.

Remove from oven and invert onto a cake plate. Leave in place until cake is completely cool before removing pan.

Prepare Glaze by whisking the reserved raspberry syrup, juice of 1 Meyer lemon and the confectioner’s sugar until smooth. Drizzle over the top of cake allowing to run down the sides.


Related Posts with Thumbnails
Tags: , , , , ,

Leave a Reply