Hey everyone, it's Natasha of natashaskitchen.com Today I'm going to teach
you how to make a raspberry jello cake. This recipe is easy, it's party friendly,
it's perfect for a potluck. My friend Laura, from church, shared this recipe
with me. Actually she brought it to a church potluck and I've loved it ever
since and kids love it too. So let's go over
the ingredients. All you need is a 6 ounce package of raspberry, jello an 8
ounce tub of Cool Whip and have that thawing in the fridge, then 4 eggs at
room temperature and a half a cup of granulated sugar, 1/2 a cup flour, just a
little splash of vanilla and then for the syrup on the cake, we're going to
have half a cup of water, a tsp of lemon juice, 2 Tbsp of sugar and
then finally for the topping you'll need a 6 ounce package of fresh raspberries
and a 3 ounce package of jello. So the very first thing that we want to do is
we want to make the jello mousse or start with the jello because you need to
give this time to set. So empty a six ounce package of raspberry jello into a
mixing bowl and then we're going to add two cups of boiling hot water. So stir
that together and let it dissolve and then once it's dissolved you're going to
add one cup of ice-cold water. Now on the package it says to add two
cups of cold water but we're just adding one. Once all of the jello is dissolved,
just set that aside and leave it at room temperature while you make the rest of
your cake. Now we can start on the sponge cake layer, the bottom of this cake. So
we're going to crack four large eggs into the bowl of your mixer also preheat
the oven to 350˚F. You want to beat the eggs on high-speed
for one minute then gradually add the sugar and beat for another five minutes
on high speed. When the mixture is done it's going to be thick and fluffy. So now
that our egg mixture is done, we're going to take that just a quarter tsp of
vanilla and pour it in and just fold that together very quickly and once
that's incorporated you're going to sift the flour right into it and we're going
to do this in about three different batches. So start sifting it in and when
you fold this together you want to fold it gently because you're really relying
on the eggs for volume and so you don't want to deflate those also. When you're
mixing, make sure to mix from the bottom of the bowl just because you don't want
any pockets of flour stuck down there. Once the mixture doesn't have any
streaks of flour remaining and you're all done adding your flour, you can
transfer it to a 13 by 9 inch baking dish and I just have that lined with
some parchment paper. I did not grease the sides, just line the
bottom and you're good to go. So transfer that into your baking dish and
straighten out the top and then we're going to bake it at 350˚F for 18 to 20
minutes. While your cakes in the oven, you can go ahead and make this simple syrup.
So we have half a cup of warm water and it helps if it's warm for the sugar to
dissolve, so just add the sugar right into there and then add your tsp of
lemon juice just for a little extra flavor and then stir that together and
set it aside just until the sugar dissolves.
Alright, that cake has been in the oven for about 20 minutes and we're going to
take it right out of the pan. So I'm using a thin edge spatula, just to kind of
go around the sides of the cake to loosen it up from that pan.
Okay and then we're just going to invert it right onto a cooling rack
and then remove the backing and it should come off pretty easily.
Okay, you're going to let that cake cool until it's about room temperature. The
cake is cooled down so I can put it back into my cleaned baking dish. Just
transfer it right in there and then we're going to take that
simple syrup that we made and we're just going to brush it evenly over the
top of the cake until it's all gone.
That's all done and now set your cake aside to let it soak up some of that
juice and we're going to finish up the mousse layer. Our jello has been sitting
at room temperature and you can see it's just beginning to soft set so it's
really getting thick it's very syrupy, and what we're going to do is we're
going to put the thawed whipped cream into the jello mixture and beat it
together on high speed just until it's nice and blended. You can see the
consistency of this is pretty thick, it's not watery. Now, if it does turn out
watery, that just means that you didn't wait for your jello to set long enough
which is totally fine. Just put this mixture in the fridge for about 10 to 15
minutes and it'll start to set, just keep an eye on it because you don't want it
to get too firm because then it'll be hard to spread it. Now we're going to
transfer this mixture into the cake pan, so smooth out the top as evenly as you
can and then we're going to add the raspberries. Okay so now what we're going
to do is put this in the refrigerator or you can set it outside if it's cold
outside like it is now and just leave it out there for about an hour or until
it's pretty well set. While your mousse setting, go ahead and make that last
jello topping. So you're going to take your three ounce package package of
jell-o and put it into one cup of boiling hot water, stir that together
until it's dissolved and then add just a half a cup of ice-cold water and you
want to set that aside and let it cool down to room temperature, you don't want
to pour warm jello over the mousse otherwise it will start foaming. And
so now we're going to pour it over the jello and I like to use the back of a
spoon to kind of break its fall so it doesn't hit the jello directly, it's a
little more of a gentle pour so now just refrigerate that until it's
fully set and it's good to go. Oh, I'm so excited, can't wait to try this!
All right, our jello is set and we're ready for the taste test, my favorite
part. So, we're just going to cut right into this thing and that first piece is
always the hardest to get out so you guys get to watch me struggle. Okay, here
we go, OK, I think I did pretty good. Can you see all the great layers in here?
We've got our moist sponge cake, our tangy mousse jello layer and then our
raspberry jello on top with the fruit. Oh, it's just gorgeous and it tastes even
better, so let's dig into this thing. It's not too sweet, it's a little bit tangy,
sauce just wonderful and you know the great thing is you can change this up
and use different fruit flavors in your jello. Top it with different fruits and
make it completely your own. It's just perfect for parties you can make it a
few days in advance even. It's kind of hard to stop eating it though so you've
been warned. Anyway, thanks for spending time with me in my kitchen. I hope you
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