Angel Food Cake with Raspberry Cream Pressure Cooker Recipe
Light and delicate pressure cooker angel food cake topped with whipped raspberry cream. A dessert that’s easier than it looks and offers sweet-tart balance in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Cake flour 120 grams
- 1 ⅔ cups Granulated sugar whirled fine in food processor
- 1 ¾ cups Large egg whites from 12 or 13 eggs
- ½ teaspoon Kosher salt
- 1 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract or vanilla bean paste
- 1 ½ cups Heavy cream
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract for the raspberry cream topping
- 1 cup Fresh raspberries fold into whipped cream
Instructions
Instructions
- Preheat oven to 350°F even if cake is steamed first in pressure cooker.
- Prepare an ungreased 10-inch tube pan for better rising.
- Sift cake flour and ⅔ cup sugar together in a bowl as dry mixture.
- Whip egg whites until foamy, then add salt and cream of tartar; beat to soft peaks.
- Gradually add remaining sugar while beating to stiff glossy peaks, then add vanilla.
- Gently fold in flour mix in three batches using a spatula.
- Pour batter into pan, tap to remove air bubbles, bake 30-35 minutes until golden.
- Invert pan to cool about 1 hour to maintain height and texture.
- Whip cream with powdered sugar and vanilla until thick, then gently fold in raspberries.
- Serve cake slices topped with fresh raspberry cream.
Notes
Cool the cake upside down to avoid collapsing. For fluffiest texture, fold batter gently with care.