When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Healthy Peanut Butter Raspberry Angelfood Cake Recipe

Peanut Butter Raspberry
Angelfood Cake Recipe

Peanut Butter Raspberry Angelfood Cake

Sprinkling whole raspberries between three layers of cake batter, creates a lovely as well as delicious peanut butter raspberry swirl cake. Lightly dusting the finished Angel Food cake with powdered peanut butter is light on fat, not light on taste. I used the PB2 brand, however there are three or four different brands on the market now.

1 1/2 cups Egg whites (about 12 to 14 large eggs)
1 cup sifted powdered sugar
1 cup sifted cake flour or sifted all-purpose flour
1/2 cup peanut butter powder
1 teaspoon cream of tartar
1 tsp Vanilla extract
1 cup granulated sugar
3/4 cup raspberries

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat the oven.
In an extra-large mixing bowl, allow the egg whites to stand at room temperature for 30 minutes.
Meanwhile, in a medium mixing bowl, sift powdered sugar, powdered peanut butter and flour together three times; set aside.
If you do not have a sifter, use a whisk to fluff the flour before measuring.

Beat the egg whites in a large bowl, adding the vanilla and the cream of tartar to the whites as soon as they become foamy. Continue beating. As soft peaks begin to form, add the remaining sugar. Beat until firm peaks form.

Using a spatula, gently fold in a quarter of the flour, peanut butter and sugar mixture into the egg whites with “over and up” motions. Be sure to scrape the bottom of the bowl or the flour mixture will sink. Repeat, gently folding in the remaining flour mixture by fourths,
Mix only until the flour is moistened. Working the batter longer tends to drive the air bubbles from the foam and reduces the cake's volume.

In a small bowl, use a fork to crush 3/4 cup raspberries. Strain berries through a fine-mesh wire sieve to measure 1/4 cup; discard seeds.
Gently spoon one third of the batter evenly into an ungreased 10-inch tube pan. Spoon 2 tablespoons of the berries over the batter, keeping away from the edges. Spoon another one-third of the batter into the pan; repeat with the remaining 2 tablespoons of berries. Top with the remaining batter.
Using a narrow spatula or table knife, gently swirl the batter to marble and remove air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
Bake in a preheated oven on the lowest rack for 40 to 45 minutes or until top springs back when lightly touched. When the peanut butter cake is removed from the oven, immediately invert the tube pan onto the counter or over a serving plate. Many tube pans have legs for this purpose. If the tube pan does not have legs, invert the pan over a narrow-necked bottle inserted into the tube.
Nutrition facts for Peanut Butter Raspberry Angel food Cake

Serving Size 80 g
Amount Per Serving Calories 175
Calories from Fat 7
% Daily Value* Total Fat 0.8g 1%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 83mg 3%
Potassium 114mg 3%
Total Carbohydrates 37.5g 13%
Dietary Fiber 1.5g 6%
Sugars 27.4g
Protein 6.2g
Vitamin A 0% • Vitamin C 3% • Calcium 1% • Iron 3%

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User reviews


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!