Raspberry Angel Cake

This retro angel food cake gets a fluffy raspberry makeover using a clever Jello-and-whipped-cream frosting that’s half mousse, half cloud. It’s light, it’s pink, and it can be made a full day ahead, which makes it a smart pick for entertaining.

Raspberry Jello dissolved in hot water with the reserved juice from thawed frozen raspberries creates the flavor base. You let it cool until it just starts to gel (watch it closely, because it goes from liquid to set fast), then whip it until frothy before folding in the whipped cream. The berries get folded in last once the mixture is stiff enough to hold them in suspension.

Hollow out the center of the angel food cake, fill it with the raspberry mixture, then frost the top and sides with what’s left. The whole thing firms up in the fridge into a sliceable, berry-studded showpiece.

Kitchen Tips

• Watch the Jello carefully. You want it syrupy and just starting to set, not fully gelled. Too firm and it won’t incorporate smoothly with the cream.
• Whip the cream to stiff peaks before folding. Soft peaks will deflate and make the filling runny.
• Chill overnight for the best texture. The filling firms up and the flavors meld into the cake.

Variations

• Strawberry swap: The recipe notes frozen strawberries work in place of raspberries with strawberry Jello.
• Lemon raspberry: Use lemon Jello instead of raspberry for a tart-sweet contrast with the berries.
• Chocolate angel cake: Start with a chocolate angel food cake for a raspberry-chocolate combination.