Raspberry Angel Cake - cooking recipe

Ingredients

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

Preparation

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.