whipped 1 lg Angel food cake Dissolve the jello in 1 cup hot water, add juice from raspberries. Cool until it starts to gel. Whip luntil frothy and add whipped cream. Refrigerate and when stiff enough, fold in raspbherries. Fill center of cake and frost top and sides with remaining mixture. Store in refrigerator until ready to serve. Can be made a day ahead. You may substitute frozen strawberries. From Pat Crafts Recipe By : Concord Hospital Admitting Cookbook
How To make Raspberry Angel Cake's Videos
Chocolate Chip Angel Food Cake with Raspberry Frosting #chocolatechipangelfoodcake #recipe
Chocolate Chip Angel Food Cake with Raspberry Frosting
INGREDIENTS Cake 1 box (1 lb) white angel food cake mix Water called for on cake mix box 1/2 cup miniature semisweet chocolate chips Fresh berries, if desired
Steps: Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed. To serve, cut into 12 slices. Top with the raspberry frosting, and decorate with fresh raspberries.
Frosting 1 cup raspberries 3 tbs lemon juice 1 lb confectioner's sugar 1 cup unsalted butter room temperature
Steps: Add raspberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes. Strain mixture into a bowl. Cover and chill. Cream the room temperature butter for a few minutes. Beat in the confectioner’s sugar and add in a tablespoon at a time of the raspberry reduction until the desires color and consistency is reached.
How to Make Raspberry Angel Food Cake
Angel Food Cake Hack To Satisfy Your Cravings • Tasty
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Raspberry Angel Food Cake
Raspberry Angel Food Cake is tender, airy and soft, with fresh raspberries, vanilla beans, and a refreshing raspberry lemon glaze.
Raspberry Torte Angel Food Patriotic Cake
Recipe 12 egg whites 1 1/2 tsp cream of tartar 1 1/2 tsp vanilla 1/2 tsp salt
Beat to medium peaks.
Add 3/4 cup sugar and beat to stiff peaks.
Sift together: 1 cup cake flour and 3/4 cup sugar and add to egg white mixture a little at a time. Don't overmix.
Pour into angel food cake pan. Bake 40 minutes at 350°. Put upside down until cool.
Frosting: 12 oz Whipped Topping 8 oz yogurt, any flavor 1/3 cup powdered sugar
Top with raspberries, blueberries or strawberries.
Raspberry Angel Cake
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