Strawberry Angel Cake(May Use Raspberries Instead)

1. 1

   Dissolve gelatin and salt in 2 1/2 cups boiling water.

2. 2

   Add defrosted berries.

3. 3

   Chill until partially set.

4. 4

   Whip until fluffy, then fold in whipped cream.

5. 5

   Tear angel food cakes into 1 1/2 to 2-inch pieces.

6. 6

   Put a layer of the torn cake in the bottom of a regular tube pan.

7. 7

   Pour on some of the strawberry mixture; then repeat with cake and with mixture until the pan is filled.

8. 8

   Use a rubber spatula to push into the cake so that the sauce gets around all the cake pieces.

9. 9

   Refrigerate for at least 6 hours.

10. 10

    Unmold and frost with 1 1/2 cups heavy cream, whipped and sweetened to taste with sifted powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.