Dissolve 1 package raspberry flavored gelatin and dash salt in 1 1/4 cups boiling water.
Add one 10 ounce package frozen raspberries and stir till thawed.
Chill till partially set.
Whip till fluffy; fold in 1 cup heavy cream, whipped.
Rub brown crumbs from one 10x4x2 inch loaf angel cake; tear cake in 11/2 to 2 inch pieces.
Loosely arrange half of cake in bottom of 10 inch tube pan.
Pour half of gelatin mixture over.