Raspberry Angel Cake Recipe

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Raspberry Angel Cake

Kitchen Crew


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1 pkg
gelatin, raspberry
1 pt
raspberries, thawed and drained, juice reserved
1 pt
heavy cream, whipped
1 large
angel food cake


1Dissolve the gelatin in 1 cup hot water, add juice from raspberries.

2Cool until it starts to gel.

3Whip until frothy and add whipped cream; refrigerate and when stiff enough, fold in raspberries.

4Fill center of cake and frost top and sides with remaining mixture.

5Store in refrigerator until ready to serve; can be made a day ahead.

6NOTE: You may substitute frozen strawberries.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy