Raspberry Angel Cake Recipe
Raspberry Angel Cake Recipe photo by Taste of Home

Raspberry Angel Cake Recipe

Publisher Photo
Not only is this is a refreshing dessert, but it's virtually fat-free and has no cholesterol. Best of all, it's a special and delicious treat that comes together easily. -Sheri Erickson of Montrose, Iowa
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 1 tablespoon sugar

Nutritional Facts

1 slice with 2 tablespoons sauce equals 155 calories, trace fat (0 saturated fat), 0 cholesterol, 224 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 2 starch.

Directions

  1. Prepare cake batter according to package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl.
  2. Bake according to package directions. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Carefully run a knife around sides of pan to remove cake. Cut into slices.
  3. Combine raspberries and sugar; serve over cake. Yield: 12 servings.
Originally published as Raspberry Angel Cake in Light & Tasty April/May 2006, p19

Nutritional Facts

1 slice with 2 tablespoons sauce equals 155 calories, trace fat (0 saturated fat), 0 cholesterol, 224 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 2 starch.

Reviews for Raspberry Angel Cake

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 3, 2012

This is a very easy recipe that looks nice, and will please almost anyone! It is sweet and refreshing!

MY REVIEW
Reviewed Mar. 19, 2009

My two year old twin boys devoured the cake, with whipped cream of course!

MY REVIEW
Reviewed Mar. 11, 2009

Did you Pam the pan or butter it?  If you did, don't.  That's my only thought.  I've made this cake at least a dozen times and I've never had a problem.

MY REVIEW
Reviewed Mar. 9, 2009

Can anyone tell me why my cake fell out of the angel food cake pan when I turned it upside down? This happened about 5 minutes after I turned it upside down. Then it collapsed after it came out of the pan.

Tasted good, but didn't look so great.

Disappointed.

MY REVIEW
Reviewed Mar. 6, 2009

My guest found the cake delightful. They particularly found the sauce the best ever. I followed the receipe but added 2 tablespoons of Chambord liquer which added flavor.

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