Angel Food Cake Raspberries

RASPBERRY ANGEL CAKE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
• Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

ANGEL FOOD CAKE & RASPBERRIES

Steps:

• Mix the raspberries and two (or more to taste) tablespoons sugar in a bowl and allow to macerate in the refrigerator. The sugar will help draw some juice out of the raspberries. Sift the dry ingredients together 4 times. Beat the egg whites until dry and stiff peaks are formed. Fold dry ingredients into eggs, two tablespoons at a time. Fold gently to maintain as much volume in the batter as possible. Add flavoring and bake at 350℉ (180℃) F for 40 to 45 minutes. This cake should be baked in an ungreased angel food pan. Once baking is complete turn the pan over onto a funnel and allow to cool completely. Serve slices topped with the raspberries prepared earlier. Truly food for the angels.

RASPBERRY ANGEL CAKE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add berries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
• Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

RASPBERRY ANGEL CAKE

Steps:

• Prepare cake batter according to package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl. , Bake according to package directions. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Carefully run a knife around sides of pan to remove cake. Cut into slices. , Combine raspberries and sugar; serve over cake.

RASPBERRY FOOL WITH TOASTED ANGEL FOOD CAKE

Steps:

• Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
• Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
• Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
• Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

RASPBERRY ANGEL FOOD CAKE

Steps:

• Prepare cake mix according to directions.
• Stir in almond and vanilla extracts.
• Grease a 10" tube pan.
• Spoon 2/3 of the batter into the prepared pan.
• Add the raspberry gelatin powder to the remaining batter and drop by tablespoons over the batter in the tube pan.
• Use a knife to make a swirled pattern in the batter.
• Bake cake according to the directions on the package.
• Cool completely on a wire rack (at least 1 hour).
• Combine the sugar and raspberries in a bowl
• Slice the cake and serve topped with raspberries.

RASPBERRY ANGEL FOOD CAKE

Steps:

• In a bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. , Bake at 325° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert the pan; cool completely, about 1 hour.

RASPBERRY AND CHOCOLATE ANGEL FOOD CAKE

Steps:

• For Cake:.
• Heat oven to 350°F; coat bottom (not sides, bottom only) of a 9x13 baking pan with cooking spray.
• Beat egg whites with 1 tablespoon water, cream of tartar, and salt in a bowl with an electric mixer on medium low speed until foamy.
• Continue to beat, adding sugar a little at a time, until batter is fluffy.
• Add vanilla and beat about 1 minute more. Sprinkle a small amount of flour over top of batter and fold into batter. Repeat 8-10 times or until you've added all the flour.
• Spread batter evenly in pan, using spatula to even out corners (shake pan once or twice to even surface).
• Bake until cake is a light golden color and surface springs back gently to the touch. (25-30 minutes).
• Run a sharp knife around edges of cake to separate from pan.
• Cook for 2 hours.
• For Filling:.
• Heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.
• For Frosting:.
• Melt chocolate in a double boiler.
• Take bowl off heat and stir in sour cream.
• Assembly:.
• Place a cutting board over cake pan and invert cake onto board.
• With a biscuit cutter or round cookie cutter, cut 12 rounds from cake.
• Top 6 rounds with 1 heaping tablespoon of raspberry filling then place remaining cake rounds on top.
• Spread 1/4 cup frosting over top and sides.
• Top with raspberries.
• Can serve immediately or refrigerate and bring to room temp about 1 hour before serving.