- 2 Cups Egg Whites, at room temp
- 1 1/4 Cups Flour
- 1/2 tsp. Salt
- 1 1/2 tsp Cream of Tartar
- 1 tsp Vanilla Extract
- 1 cup boiling water
- 3-oz pkg Raspberry Gelatin
- 1/2 cup Cold Water
- 1 pt Raspberries
- 8 oz frozen whipped topping, thawed, divided in half
- Place egg whites in the large bowl of an electric mixer
- In a separate bowl, sift flour and 1 cup sugar together. Set aside.
- Add salt to egg whites and beat on high speed until foamy, about half a minute.
- Beat cream of tartar into egg whites. Continue beating until whites are stiff, but not dry. Approximately 2 1/2 – 3 min.
- Quickly sprinkle 1 cup sugar into whites. Beat on a slower speed while sprinkling in the sugar. Then increase mixer to the highest speed, just until the sugar is blended in and very stiff peaks form.
- Sprinkle in the flour/sugar mixture and vanilla. Blend in quickly by hand, using a spatula and a gentle folding motion from the sides toward the center of the bowl. Be mindful not to knock the air out of the whipped egg whites as you do this action.
- Spoon gently into an ungreased tube pan. Cut carefully through the batter – going the whole way around the pan with a knife to release large bubbles.
- Bake at 350°F for 35-40 minutes, or until the top is springy when touched.
- In a medium size bowl, pour the 1 cup of boiling water into gelatin and stir until dissolved. Then, pour in the 1/2 cup cold water.
- Refrigerate for 1 hr.
- Fold in most of the raspberries and 1/2 (4 oz) of the whipped topping. (Take out the nicest raspberries to decorate with at the end)
- Split the angel food cake into 2-3 layers. Spread the gelatin mixture over each layer.
- Spread the remaining whipped topping over the cake and decorate with the reserved raspberries.
- Do not open the oven door when the cake is baking.
- Let the cake cool upside down, supported on wooden dowels/wooden spoons to allow airflow.
- For smooth slices, use and electric knife to cut the angel food cake.