Raspberry Cream Angel Cake

1. For cake, place water and Krusteaz Professional Angel Food Cake Mix in mixer bowl. (Be sure bowl and utensils are completely grease-free. Do not use plastic bowl.)

2. Using a whip, mix on low speed 1 minute. Scrape bowl. Change to medium speed and mix 2 minutes. Do not overmix.

3. Fold in lemon zest.

4. Scale batter into ungreased 10-inch tube pan. Gently cut through batter with knife to remove large air bubbles.

5. For convection oven, bake at 300°F 35-40 minutes; for standard oven, bake at 350°F 40-45 minutes or until golden brown.

6. Immediately invert over a funnel or bottle until completely cool (about 1 1/2 hours). Remove from pan.

7. For icing, place 2 cups whipped cream and raspberry preserves in mixer bowl. Using a paddle, mix on low speed until blended. Chill until ready to use.

8.Cut cake in half to make 2 layers.

9.Spread icing between layers and over top and sides of cake. Chill thoroughly before serving. Serve with raspberries, if desired.