Raspberry Chiffon Cake


2 cups all purpose flour
1 1/2 cups white flour
1 tablespoon baking powder
1 teaspoon salt
1 small pkg. sugar-free raspberry gelatin (Jell-O)
1/2 cup vegetable oil
8 egg yolks
1 cup cold water
1 tablespoon raspberry extract
8 egg whites (or 1 1/2 cups of egg whites)
1/2 teaspoon cream of tartar

1 qt. heavy whipping cream
2/3 cup sugar
1/2 tablespoon raspberry extract


Adjust rack to lower middle of the oven. Preheat oven to 325. Wash 10" angel food tube pan in hot soapy water to ensure it is grease free.

Measure flour, sugar, baking powder, salt and gelatin into a deep mixing bowl. Mix thoroughly. Make a well and add oil, egg yolks, water and raspberry extract in order given. Don't beat yet.

In a large mixing bowl, beat egg whites and cream of tartar until stiff peaks form.

Now beat egg yolk batter until smooth and light, then pour over egg whites. Fold in with a rubber spatula (try not to stir, using only a folding technique until well combined). Bake for 55-60 minutes, or until done (it will feel solid when tapped and a pick should come out clean or with a few moist crumbs). Cover loosely with foil should the top darken. Remove from oven and hang upside down on a bottle until cool, about 1 1/2 hours.

Place ingredients in a chilled deep mixing bowl and beat with chilled beaters until smooth peaks form. Brush crumbs from cake, spread on a smooth coating layer and refrigerate along the bowl of whipped cream. After ten minutes, frost top and sides of cake. Place some whipped cream in a zip-top bag, clip off the corner and pipe around the bottom, top edge and hole edge. Garnish with fresh raspberries, if available and mint leaves. Keep refrigerated.