Heavenly Angel Food Cake with Raspberry Sauce Recipe

For Heavenly Angel Food Cake with Raspberry Sauce, gather these ingredients: 1 cup cake flour, 1 1/2 cups granulated sugar, 12 large egg whites, 1 teaspoon cream of tartar, 1/4 teaspoon salt, 1 tablespoon vanilla extract, 2 cups fresh raspberries, 1/4 cup powdered sugar, and 1 tablespoon lemon juice. Preheat oven to 350°F. Sift flour and 3/4 cup granulated sugar together. In a large bowl, beat egg whites, cream of tartar, and salt until foamy. Gradually add remaining 3/4 cup granulated sugar, beating until stiff peaks form. Fold in vanilla extract, then gently fold in flour mixture in three additions. Spoon batter into an ungreased 10-inch tube pan. Bake 35-40 minutes until golden and springy. Invert pan and cool completely. Run a knife around edges to release cake. For the sauce, blend raspberries, powdered sugar, and lemon juice until smooth. Strain through a fine sieve to remove seeds. Chill until ready to serve. Slice cake and drizzle with raspberry sauce. Serves 10-12. Enjoy this light, airy dessert with a tart, fruity finish—perfect for any occasion.