Raspberry Angel Cake

Total Time: 7 hrs 30 mins Preparation Time: 7 hrs 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.