Raspberry Angel Cake

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Servings: 8 Difficulty: Intermediate
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A light and airy angel food cake filled with creamy raspberry gelatin and fresh berries
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This elegant Raspberry Angel Cake is a refreshing twist on the classic dessert, combining the lightness of angel food cake with the vibrant tartness of raspberries. The filling is made by blending raspberry gelatin with whipped cream and fresh thawed berries, creating a mousse-like texture that is both creamy and fruity. It&# 226;€™s perfect for summer gatherings, brunches, or as a light ending to a heavier meal. Simple to assemble yet impressive to serve, this cake requires no baking and can be prepared ahead of time, making it an effortless choice for entertaining.

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Raspberry Angel Cake

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 11.3

Description

This elegant Raspberry Angel Cake is a refreshing twist on the classic dessert, combining the lightness of angel food cake with the vibrant tartness of raspberries. The filling is made by blending raspberry gelatin with whipped cream and fresh thawed berries, creating a mousse-like texture that is both creamy and fruity. It&# 226;€™s perfect for summer gatherings, brunches, or as a light ending to a heavier meal. Simple to assemble yet impressive to serve, this cake requires no baking and can be prepared ahead of time, making it an effortless choice for entertaining.

Ingredients

Directions

  1. Thaw the frozen raspberries and drain them, reserving the juice.
  2. Dissolve the raspberry jello in 1 cup of hot water.
  3. Stir in the reserved raspberry juice until fully combined.
  4. Refrigerate the gelatin mixture until it begins to thicken and gel slightly.
  5. Whip the heavy cream until frothy and stiff peaks form.
  6. Fold the whipped cream into the slightly gelled raspberry mixture until smooth.
  7. Gently fold in the thawed raspberries.
  8. Slice the angel food cake horizontally and fill the center with the raspberry mixture.
  9. Frost the top and sides of the cake with the remaining raspberry mixture.
  10. Refrigerate the cake until ready to serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 11.3kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 1.4g6%
Sugars 0.9g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This cake can be made a day ahead and stored in the refrigerator.

You may substitute frozen strawberries for the raspberries if desired.

Keywords: raspberry, angel food cake, dessert, no bake, gelatin, whipped cream, berries, summer, easy, make ahead
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