Raspberry Angel Food Cake Recipes

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
• Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

Steps:

• Prepare cake batter according to package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl. , Bake according to package directions. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Carefully run a knife around sides of pan to remove cake. Cut into slices. , Combine raspberries and sugar; serve over cake.

Steps:

• 1. Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.
• 2. Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
• 3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high; beat until whites are nearly stiff. Reduce speed to medium-low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.
• 4. Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
• 5. Into the pan!
• 6. Layer batter with raspberries, ending with batter on top.
• 7. Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
• 8. Invert pan onto its legs or hang it over the neck of a bottle or funnel; remove parchment paper. Let cake stand, in the pan, until completely cool, about 1 hour.
• 9. Run a knife around edges of the cake to loosen the sides. Unmold cake.
• 10. Eat!

Steps:

• In a bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. , Bake at 325° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert the pan; cool completely, about 1 hour.

Steps:

• Prepare cake mix according to directions.
• Stir in almond and vanilla extracts.
• Grease a 10" tube pan.
• Spoon 2/3 of the batter into the prepared pan.
• Add the raspberry gelatin powder to the remaining batter and drop by tablespoons over the batter in the tube pan.
• Use a knife to make a swirled pattern in the batter.
• Bake cake according to the directions on the package.
• Cool completely on a wire rack (at least 1 hour).
• Combine the sugar and raspberries in a bowl
• Slice the cake and serve topped with raspberries.

Steps:

• Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form., To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.

Steps:

• Dissolve raspberry jello and salt in boiling water.
• Add thawed raspberries to jello and place in refrigerator until partially set.
• Beat egg whites until frothy; add cream of tartar and sugar.
• Beat egg whites until stiff but not dry; set aside.
• Whip raspberry jello until fluffy; fold in egg whites.
• Tear angel food cake into 1 1/2 inch pieces.
• Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
• Next, add a layer of cake.
• Continue until pan is filled.
• Cover and refrigerate for 6 hours.
• Unmold and frost with whipping cream.
• You can add sifted confectioners' sugar to whipped cream to your liking.
• You can substitute 2 cups whipping cream whipped with 2 Tablespoons sugar for the egg whites, cream of tartar, and 1/2 cup sugar.