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
3 LAYERS ANGEL FOOD CAKE, BASIC RECIPE EP4
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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 Food Cake is such a beautiful and delicious dessert. This cake is perfect for summer picnics, baby showers, Valentine’s Day and anytime you are looking for a light dessert. It’s totally worth sifting that flour and sugar! The vanilla bean seeds add beautiful tiny specs through the cake.
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Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Angel Food Cake. An Angel Food Cake, or Angel Cake, is a ring shaped cake with a beautiful golden brown crust and a soft and spongy, snowy white interior. This cake has four main ingredients; egg whites, sugar, vanilla extract, and flour. It does not contain egg yolks, butter, or oil, so it is perfect for those watching their fat intake. It can be eaten plain with just a dusting of powdered sugar, and I really like it with fresh fruit and softly whipped cream.