Raspberry Angel Cake – a delicious recipe with raspberry gelatin powder, salt, boiling water, frozen raspberries, egg whites, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve raspberry jello and salt in boiling water.
2
Add thawed raspberries to jello and place in refrigerator until partially set.
3
Beat egg whites until frothy; add cream of tartar and sugar.
4
Beat egg whites until stiff but not dry; set aside.
5
Whip raspberry jello until fluffy; fold in egg whites.
6
Tear angel food cake into 1 1/2 inch pieces.
7
Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
8
Next, add a layer of cake.
9
Continue until pan is filled.
10
Cover and refrigerate for 6 hours.
11
Unmold and frost with whipping cream.
12
You can add sifted confectioners' sugar to whipped cream to your liking.
13
You can substitute 2 cups whipping cream whipped with 2 Tablespoons sugar for the egg whites, cream of tartar, and 1/2 cup sugar.
1876
kcal
Calories
192
g
Fat
29
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (6 ounce) package raspberry gelatin powder, 1 dash salt, 2 1/2 cups boiling water, 1 (10 ounce) package frozen raspberries, thawed, and more.
Yes, Raspberry Angel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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