RASPBERRY ANGEL CAKE
Not only is this is a refreshing dessert, but it's virtually fat-free and has no cholesterol. Best of all, it's a special and delicious treat that comes together easily. -Sheri Erickson of Montrose, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 155 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY ANGEL CAKE
This raspberry cake makes a pretty dessert for any special occasion.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips
Time 3h20m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 19.7 g, Fat 0.8 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 139.4 mg, Sugar 10.6 g
RASPBERRY ANGEL CAKE
Delight in this Raspberry Angel Cakes' gelatin, raspberries and whipped topping. Our sweetly unique Raspberry Angel Cake is truly heavenly.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 16 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 100, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
RASPBERRY FOOL WITH TOASTED ANGEL FOOD CAKE
Provided by Alison Roman
Yield Makes 6 servings
Number Of Ingredients 6
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
Raspberry Angel Food Cake is a light dessert dotted with fresh raspberries recommended by Christine Wallat of Greenfield, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 65 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate, Fiber 3g protein.
RASPBERRY ANGEL FOOD CAKE
Make and share this Raspberry Angel Food Cake recipe from Food.com.
Provided by Dreamgoddess
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 281.8, Fat 0.5, Sodium 467.8, Carbohydrate 64.6, Fiber 3, Sugar 37.7, Protein 6.4
ANGEL CAKE WITH RASPBERRY SAUCE
Provided by Marian Burros
Categories dinner, easy, quick, dessert
Time 5m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Wash raspberries, and drain. Place in food processor with 4 tablespoons sugar and 1 tablespoon lemon juice, and process. Adjust sugar and lemon juice as needed.
- Serve over slices of angel cake.
ANGEL FOOD SWIRL CAKE
This featherweight, sweet cake is offset by a tart sorbet. Fresh raspberries mixed into the batter give this dessert a hint of pink.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.
- Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high; beat until whites are nearly stiff. Reduce speed to medium-low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.
- Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
- Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
- Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour. Run a knife around edges of the cake to loosen the sides. Unmold cake. Serve with buttermilk sorbet and remaining whole raspberries.
RASPBERRY ANGEL CAKE
Make and share this Raspberry Angel Cake recipe from Food.com.
Provided by Audrey M
Categories Gelatin
Time 7h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve raspberry jello and salt in boiling water.
- Add thawed raspberries to jello and place in refrigerator until partially set.
- Beat egg whites until frothy; add cream of tartar and sugar.
- Beat egg whites until stiff but not dry; set aside.
- Whip raspberry jello until fluffy; fold in egg whites.
- Tear angel food cake into 1 1/2 inch pieces.
- Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
- Next, add a layer of cake.
- Continue until pan is filled.
- Cover and refrigerate for 6 hours.
- Unmold and frost with whipping cream.
- You can add sifted confectioners' sugar to whipped cream to your liking.
- You can substitute 2 cups whipping cream whipped with 2 Tablespoons sugar for the egg whites, cream of tartar, and 1/2 cup sugar.
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