Ingredients
Scale
- 1 cup egg whites (about 7–8 eggs), room temperature
- 1 cup granulated sugar, fine
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- pinch of salt
- 1 cup fresh raspberries, ripe and firm (or frozen)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare an ungreased 10-inch tube pan by ensuring it's completely clean.
- In a large mixing bowl, combine 1 cup of egg whites with 1 teaspoon of lemon juice. Using an electric mixer, beat on medium speed until soft peaks form.
- Gradually add in 1 cup of granulated sugar while continuing to beat until stiff peaks form.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
- Gently fold in the dry ingredients into the whipped egg whites using a spatula in batches.
- Carefully fold in 1 cup of fresh raspberries along with 1 teaspoon of vanilla extract until evenly distributed throughout the batter.
- Pour the batter into your prepared tube pan and smooth out the top gently. Bake for about 30-35 minutes or until golden brown and springy to touch.
- Once baked, immediately invert your pan onto a cooling rack and let it cool completely before removing from the pan.
Notes
Store leftovers in an airtight container.
Reheat gently in the microwave.
Serve with whipped cream topping.
Use fresh raspberries for vibrant flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 130 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg