Raspberry Chiffon Cake

In a bowl, whisk together the sugar, gelatin, and raspberries

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil

Chill in the refrigerator until firm, stirring occasionally, until the mixture is lightly set

Beat the egg whites until stiff

Add 1/3 cup of sugar and 1 tablespoon at a time, whipping until stiff peaks form

Whip the heavy cream until stiff

Fold into the raspberry mixture

Finally, gently fold in the cake crust

Refrigerate until firm

If desired, add a touch of red color to the cake using unflavored gelatin

To finish, decorate with fresh whipped cream and whole raspberries.