RASPBERRY ANGEL CAKE

Raspberry Angel Cake image

Provided by Audrey M

Categories Gelatin

Time 7h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 (6 ounce) package raspberry gelatin powder
1 dash salt
2 1/2 cups boiling water
1 (10 ounce) package frozen raspberries, thawed
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1 baked angel food cake
1 1/2 cups whipping cream
confectioners' sugar

Steps:

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.