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raspberry angel cake

Ingredients For raspberry angel cake

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

How To Make raspberry angel cake

  • 1
    Whip until frothy and add whipped cream; refrigerate and when stiff enough, fold in raspberries.
  • 2
    Fill center of cake and frost top and sides with remaining mixture.
  • 3
    Store in refrigerator until ready to serve; can be made a day ahead.
  • 4
    NOTE: You may substitute frozen strawberries.
  • 5
    Dissolve the gelatin in 1 cup hot water, add juice from raspberries.
  • 6
    Cool until it starts to gel.

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