Raspberry Angel Cake Recipes

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.

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.

ANGEL CAKE

Steps:

• Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
• Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
• Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
• Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
• To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
• To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
• Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

CHOCOLATE-RASPBERRY ANGEL FOOD TORTE

Steps:

• Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form., To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.

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 CAKE

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.

APRICOT-RASPBERRY ANGEL TORTE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool., In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping., Split cake into three layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat layers twice. Garnish with mint. Refrigerate leftovers.