For a more intense raspberry flavor, consider adding a tablespoon of raspberry liqueur to the gelatin mixture. If you don't have cooking spray, you can lightly grease the pan with a neutral oil. Garnish with fresh raspberries and mint sprigs for an extra touch of elegance.
Raspberry Angel Cake
-
PREP TIME20 mins
-
COOK TIME0 mins
-
TOTAL TIME3 hrs 20 mins
-
SERVING16 People
-
VIEWS22
A stunningly simple yet elegant dessert featuring the bright, tangy flavor of raspberries suspended in a shimmering gelatin, cradled by delicate angel food cake, and crowned with a cloud of whipped topping. Perfect for a light and refreshing end to any meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Fiber1 g
-
Protein2 g
-
Saturated Fat1 g
-
Sodium139 mg
-
Sugar11 g
-
Fat1 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 2 mins In a medium bowl, dissolve the gelatin mixes completely in the boiling water. Stir for approximately 2 minutes until no granules remain. (2 minutes)
02 Step
Recipe View 5 mins Add the frozen raspberries to the gelatin mixture and stir gently until they are thawed and evenly distributed. (5 minutes)
03 Step
Recipe View 2 mins Pour the raspberry gelatin mixture into a 9-inch round pan that has been lightly sprayed with cooking spray. This will ensure easy unmolding later. (2 minutes)
04 Step
Recipe View 10 mins Arrange the angel food cake slices in concentric circles over the gelatin mixture, overlapping the slices as needed to completely cover the surface. Gently press the cake into the gelatin to ensure good contact. (10 minutes)
05 Step
Recipe View 3 hrs Refrigerate for at least 3 hours, or until the gelatin is completely firm and set. (180 minutes)
06 Step
Recipe View 5 mins To unmold, gently loosen the edges of the cake from the pan with a spatula. Invert the pan onto a serving plate. If the cake doesn't release immediately, try dipping the bottom of the pan briefly in warm water. (5 minutes)
07 Step
Recipe View 2 mins Top the unmolded Raspberry Angel Cake with the thawed whipped topping just before serving. (2 minutes)
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Karl Runte
Jun 20, 2025This recipe was so easy to follow, and the cake looked absolutely beautiful! Everyone loved it.
Schuyler Wisoky
Apr 14, 2025I substituted sugar-free gelatin and it still turned out great! Perfect for a lighter dessert.
Roscoe Bruen
Apr 4, 2025I had trouble unmolding it at first, but the warm water trick worked perfectly!