Whip up angel food cake for special mom

It doesn’t have to be fancy, expensive or unusual. Moms just want to know that they are loved. That costs nothing, but if you really want to do something special, why not be an angel and make this light-as-a-cloud angel food cake with whipped cream raspberry frosting.

Oh, I know, you don’t want to mess with 12 egg whites that need beating until the peaks are as high as the Swiss Alps. You don’t have to. There are many respectable angel food cake mixes on the market. Get one, add the required amount of water and whip. Bake the cake according to the package directions.

When cool, split the cake into 2 layers and place one layer on a cake plate.

Whip 1 pint of whipping cream with 2 tablespoons of sugar until it begins to thicken, then add 1 cup of raspberries and continue beating until cream is thick. Spread some of the cream mixture evenly over the cake layer. Top with the second layer and frost the cake completely. Decorate the top with whole raspberries and mint leaves. Refrigerate until ready to serve.

For a guide to great Mother’s Day brunches around Boston, check out our Fork Lift food blog at bostonherald.com!

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