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00:00 Hey everyone, it's Natasha of Natashaskitchen.com.
00:09 Today I'm going to teach you how to make a raspberry jello cake.
00:13 This recipe is easy, it's party friendly, it's perfect for a potluck.
00:19 My friend Laura from church shared this recipe with me.
00:22 Actually she brought it to a church potluck and I've loved it ever since.
00:24 Oh and kids love it too.
00:26 So let's go over the ingredients.
00:29 All you need is a 6 oz package of raspberry jello, an 8 oz tub of Cool Whip and have that
00:34 thawing in the fridge, then 4 eggs at room temperature, and a half a cup of granulated
00:40 sugar, half a cup of flour, just a little splash of vanilla, and then for the syrup
00:47 on the cake we're going to have half a cup of water, a teaspoon of lemon juice, 2 tablespoons
00:52 of sugar, and then finally for the topping you'll need a 6 oz package of fresh raspberries,
00:58 and a 3 oz package of jello.
01:01 So the very first thing that we want to do is we want to make the jello mousse, or start
01:06 with the jello, because you need to give this time to set.
01:10 So empty a 6 oz package of raspberry jello into a mixing bowl, and then we're going to
01:21 add 2 cups of boiling hot water.
01:27 So stir that together and let it dissolve, and then once it's dissolved you're going
01:31 to add 1 cup of ice cold water.
01:35 Now on the package it says to add 2 cups of cold water, but we're just adding 1.
01:39 Once all of the jello is dissolved, just set that aside and leave it at room temperature
01:43 while you make the rest of your cake.
01:46 Now we can start on the sponge cake layer, the bottom of this cake.
01:51 So we're going to crack 4 large eggs into the bowl of your mixer.
01:57 Also preheat the oven to 350 degrees Fahrenheit.
02:01 You want to beat the eggs on high speed for 1 minute, then gradually add the sugar, and
02:07 beat for another 5 minutes on high speed.
02:11 When the mixture is done it's going to be thick and fluffy.
02:20 So now that our egg mixture is done, we're going to take that 1/4 tsp of vanilla and
02:25 pour it in, and just fold that together very quickly.
02:31 And once that's incorporated, you're going to sift the flour right into it.
02:36 And we're going to do this in about 3 different batches.
02:40 So start sifting it in.
02:46 And when you fold this together, you want to fold it gently, because you're really relying
02:51 on the eggs for volume, and so you don't want to deflate those.
02:56 Also when you're mixing, make sure to mix from the bottom of the bowl, just because
03:00 you don't want any pockets of flour stuck down there.