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
* 12 Large egg whites, room temp * 1 1/4 Cup Cake Flour * 1 1/4 Cup Super Fine Sugar * 1/4 tsp Salt * 1 tsp Cream of Tartar * 3 Vanilla beans (can sub for 1 1/2 tsp vanilla extract or 1 tsp vanilla bean paste) seeds only * 6oz Raspberries (minus 6 for the glaze)
*Lemon Raspberry Glaze*
* 1 Cup Powdered Sugar (I used 2 cups+4Tbs) * 6 Raspberries * 1 Tbs fresh lemon juice (I used 4 Tbs)
Directions:
1. Preheat oven to 350* 2. Spray a bundt pan with cooking spray very lightly and set aside. 3. Over a large bowl, sift together the cake flour, 1/2 Cup of the sugar and the salt. Repeat the sifting process 3x's. 4. Add the egg whites to the bowl of a stand mixer fitted with the whisk attatchment and beat on med speed until frothy, then add in the cream of tartar and vanilla. Beat on med-high speed until soft peaks form. Gradually add in the remaining sugar a few Tbs at a time and mix until incorporated. 5. Using a spatula, manually and slowly fold in the flour mixture in 3 additions by turning over the egg whites consistently until the flour is fully incorporated. 6. Spoon 1/2 of the batter into the prepared pan. Evenly distribute the raspberries and top with the remaining batter, level off the top with a spatula. 7. Bake the cake for 35-40 mins, or until golden on top and spongy. Remove cake from the oven, let it stand for 5 mins then invert the cake onto a cooling rack and allow it to cool completely. 8. Make your Lemon Raspberry Glaze! 9. In a small bowl: Combine all of the ingredients. Mix until well combined. The mixture should be glossy with NO lumps, a thick consistency but still pourable. If too thick add 1 tsp of lemon juice. Pour over the top of the cooled cake and let sit for 15 mins to set. 10. Serve and enjoy!
Angel Food Cake with Fresh Raspberry, Lemon Glaze
3 LAYERS ANGEL FOOD CAKE, BASIC RECIPE EP4
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Raspberry Angel Cake
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???? Raspberry Angel Food Cake ????
Learn how to make Raspberry Angel Food Cake - a light and airy cake filled with scrumptiously sweet and tangy fresh raspberries and topped with a raspberry lemon glaze. The soft cake is filled with juicy berries, with a burst of different flavors in every bite.
????INGREDIENTS????: 12 egg whites (at room temperature*) 1¼ cup cake flour (or all-purpose flour*) 1¼ cups caster sugar ¼ teaspoon salt 1 teaspoon cream of tartar 3 vanilla beans (seeds only*) 6 ounces raspberries (minus six) Lemon Raspberry Glaze: 1 cup powdered sugar 6 raspberries 1 tablespoon lemon juice (more if needed) #angelfoodcake #raspberrycake
How to make raspberry gift cake. Simple and easy cake0010