A TRUE SLICE OF HEAVEN!
This looks a little complex and while it’s not the most basic recipe in the world, you will find that it’s a lot easier to pull off than it looks. You’ll just have to watch out for a few things. For starters, the original poster recommends that you make sure your mixing bowls don’t contain any residue on them from anything else you’ve made. If it comes into contact with your batter, it will affect it and cause it to not have that light and airy feeling to it. Maybe THAT is why the store-bought ones taste the way they do. This recipe also calls for superfine sugar. I always have basics in my pantry. But superfine sugar isn’t something I typically use. However, you CAN make it yourself by pulsing regular sugar in your blender or food processor.
Eggs need to be at room temperature too so keep that in mind before you begin. And another thing before you begin, your pan needs to be properly greased, even if it’s a no-stick pan. It will make life much easier when you’re taking the cake out at the end. When the cake is done and cooled, you’ll need to carefully slice it in half horizontally. You’ll spread the frosting on top of one half and then place the second half of the cake on top of that and frost it too. Garnish with more fresh raspberries for a gorgeous presentation.
I found this scrumptious recipe on the Or Whatever You Do blog. Click the link below to see the blog and full recipe for this Raspberry Angel Food Cake.
CLICK HERE FOR RECIPE
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