Raspberry Angel Food Cake

Ingredients

Angel food cake mix

1 package (about 15 oz)

Fresh raspberries

1 cup, plus extra for garnish

Vanilla extract

1 teaspoon

Powdered sugar

1/4 cup, plus extra for dusting

Heavy cream

1 cup

Mint leaves

for garnish

Instructions

1. Preheat the oven to the temperature specified on the angel food cake mix box, usually around 350°F (175°C).
2. Prepare the angel food cake batter according to the package instructions, usually mixing the cake mix with water and beating until fluffy and well combined.
3. Gently fold in the fresh raspberries into the cake batter, being careful not to break them apart to preserve their shape.
4. Pour the batter into an ungreased angel food cake pan, ensuring an even distribution for uniform baking.
5. Bake the cake according to the package instructions, or until a toothpick inserted into the center comes out clean, typically around 30-35 minutes.
6. Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely upside down to maintain its height and fluffiness.
7. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip until stiff peaks form and the cream is light and airy.
8. Carefully remove the cooled angel food cake from the pan and place it on a serving plate.
9. Spread the whipped cream mixture generously over the top and sides of the cake.
10. Garnish with fresh raspberries and mint leaves for a vibrant pop of color and flavor.
11. Slice and serve this light and refreshing raspberry angel food cake, savoring the sweet and tart notes in every delightful bite.