Raspberry Angel Cake

Ingredients

• 1 (6 ounce) package raspberry gelatin powder

• 1 dash salt
• 2 1/2 cups boiling water

• 1 (10 ounce) package frozen raspberries, thawed
• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar
• 1 baked angel food cake
• 1 1/2 cups whipping cream
• confectioners' sugar

Directions

1. 1

   Dissolve raspberry jello and salt in boiling water.

2. 2

   Add thawed raspberries to jello and place in refrigerator until partially set.

3. 3

   Beat egg whites until frothy; add cream of tartar and sugar.

4. 4

   Beat egg whites until stiff but not dry; set aside.

5. 5

   Whip raspberry jello until fluffy; fold in egg whites.

6. 6

   Tear angel food cake into 1 1/2 inch pieces.

7. 7

   Place a layer of raspberry mixture in bottom of a greased angel food cake pan.

8. 8

   Next, add a layer of cake.

9. 9

   Continue until pan is filled.

10. 10

    Cover and refrigerate for 6 hours.

11. 11

    Unmold and frost with whipping cream.

12. 12

    You can add sifted confectioners' sugar to whipped cream to your liking.

13. 13

    You can substitute 2 cups whipping cream whipped with 2 Tablespoons sugar for the egg whites, cream of tartar, and 1/2 cup sugar.