Raspberry Angel Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Dissolve raspberry jello and salt in boiling water.
  • Add thawed raspberries to jello and place in refrigerator until partially set.
  • Beat egg whites until frothy; add cream of tartar and sugar.
  • Beat egg whites until stiff but not dry; set aside.
  • Whip raspberry jello until fluffy; fold in egg whites.
  • Tear angel food cake into 1 1/2 inch pieces.
  • Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
  • Next, add a layer of cake.
  • Continue until pan is filled.
  • Cover and refrigerate for 6 hours.
  • Unmold and frost with whipping cream.
  • You can add sifted confectioners' sugar to whipped cream to your liking.
  • You can substitute 2 cups whipping cream whipped with 2 Tablespoons sugar for the egg whites, cream of tartar, and 1/2 cup sugar.
Advertisement