How To Make Raspberry Jello Cake Recipe - Natasha's Kitchen

Summary by Krater

Natasha from Natasha's Kitchen demonstrates how to make a raspberry jello cake featuring a sponge cake layer, a creamy raspberry jello mousse layer, and a raspberry jello topping garnished with fresh raspberries.

From the video

Answers: How do you make a raspberry jello cake?

• Raspberry jello cake
• Sponge cake baking
• Jello mousse preparation
• Cake layering technique
• Jello topping application

Ingredients

• 6 oz package raspberry jello
• 8 oz tub Cool Whip
• 4 large eggs
• 1/2 cup granulated sugar
• 1/2 cup flour
• 1/4 tsp vanilla extract
• 1/2 cup water
• 1 tsp lemon juice
• 2 tbsp sugar
• 6 oz package fresh raspberries
• 3 oz package raspberry jello
• 2 cups boiling hot water
• 1 cup ice cold water
• 1/2 cup warm water
• 2 tbsp sugar
• 1 cup boiling hot water
• 1/2 cup ice cold water

What it concludes

• Beating the eggs and sugar on high speed for five minutes creates a thick and fluffy egg mixture for the sponge cake.
• Allowing the jello mousse to chill in the fridge for 10 to 15 minutes helps it achieve the proper consistency for spreading.
• Using the back of a spoon to pour the jello topping prevents it from hitting the jello mousse directly and breaking its surface.