Raspberry Angel Food Cake is tender, airy and soft, with fresh raspberries and a refreshing raspberry lemon glaze.
Spray a bundt pan (I used a silicone one) with cooking spray VERY, VERY light and set aside.
Spoon half the batter into the prepared pan, evenly distribute the raspberries and top with the remaining batter, level off the top with a spatula.
*I usually make this cake with all purpose flour, as I rarely have cake flour on hand, and it works well.
*Make sure the egg whites are at room temperature, this is very important for the cake.
*Substitute with 1½ teaspoon vanilla extract if you don't have vanilla beans on hand.