Raspberry Angel Cake

• 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

1. Dissolve raspberry jello and salt in boiling water.
2. Add thawed raspberries to jello and place in refrigerator until partially set.
3. Beat egg whites until frothy; add cream of tartar and sugar.
4. Beat egg whites until stiff but not dry; set aside.
5. Whip raspberry jello until fluffy; fold in egg whites.
6. Tear angel food cake into 1 1/2 inch pieces.
7. Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
8. Next, add a layer of cake.
9. Continue until pan is filled.
10. Cover and refrigerate for 6 hours.
11. Unmold and frost with whipping cream.
12. You can add sifted confectioners' sugar to whipped cream to your liking.
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.

raspberry gelatin powder, salt, boiling water, frozen raspberries, egg whites, cream of tartar, sugar, angel food cake, whipping cream, confectioners

Taken from www.food.com/recipe/raspberry-angel-cake-59217 (may not work)