Sweet Angel Food Bundt Cake

Sweet Angel Food Bundt Cake


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It’s time to stick to those New Year resolutions and we know you’ve got it in the bag! Don’t miss out on this sweet angel food bundt cake. It’s topped with raspberries and low in calories.

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Time needed

10 min preparation + 40-45 min cooking

Serving Size / Yield

12 servings


  • Cake:
  • 12 egg whites
  • ½ C. granulated sugar
  • 1 C. powdered sugar
  • 1 C. flour
  • ½ tsp. salt
  • 1 tsp. cream of tartar
  • 2 tsp. vanilla extract
  • Topping:
  • Fresh raspberries
  • ¼ C. powdered sugar
  • 1 C. heavy cream

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Preheat the oven to 325 degrees. In a bowl, combine the powdered sugar and flour. In a separate bowl, beat the egg whites with the granulated sugar, salt, cream of tartar and vanilla extract. Mix well. Combine both mixtures. Pour mixture into a greased bundt cake pan. Bake for 40-45 minutes or until it is golden brown. Meanwhile, make your topping by mixing the powdered sugar and heavy cream. Remove the cake from the oven. Let it cool. Invert the cake onto a cake plate. Drizzle the topping over the cake. Place the raspberries over the cake. Slice, serve and enjoy.

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