I have been forever looking for the perfect and safe Angel Food Cake recipe in a box. Everything so far has had dairy in it, but this I believe "takes the cake", and it's even better because it's homemade!!!
Raspberry Angel Food Cake
10 egg whites
1 1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp almond extract
1/2 Cup sugar
1 Cup cake flour
2 Cups fresh raspberries
In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an a 10-inch tube pan sprayed with cooking spray. Bake at 325 for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour. Yield: 16 servings
**Note: I had to make a change to this post!! The recipe originally said to use an ungreased tube pan...I tried it last night. Take it from my experience, grease the pan with cooking spray!!!
-------------------- ~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!