raspberry angel cake

How To Make raspberry angel cake

• 1

  Whip until frothy and add whipped cream; refrigerate and when stiff enough, fold in raspberries.
• 2

  Fill center of cake and frost top and sides with remaining mixture.
• 3

  Store in refrigerator until ready to serve; can be made a day ahead.
• 4

  NOTE: You may substitute frozen strawberries.
• 5

  Dissolve the gelatin in 1 cup hot water, add juice from raspberries.
• 6

  Cool until it starts to gel.
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