Raspberry Angel Cake

Directions

1. 1
   Dissolve raspberry jello and salt in boiling water.
2. 2
   Add thawed raspberries to jello and place in refrigerator until partially set.
3. 3
   Beat egg whites until frothy; add cream of tartar and sugar.
4. 4
   Beat egg whites until stiff but not dry; set aside.
5. 5
   Whip raspberry jello until fluffy; fold in egg whites.
6. 6
   Tear angel food cake into 1 1/2 inch pieces.
7. 7
   Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
8. 8
   Next, add a layer of cake.
9. 9
   Continue until pan is filled.
10. 10
    Cover and refrigerate for 6 hours.
11. 11
    Unmold and frost with whipping cream.
12. 12
    You can add sifted confectioners' sugar to whipped cream to your liking.
13. 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.