Raspberry swirl cake
Raspberry swirl cake recipe in the cake category
Recipe ingredients:
- 1 cup plus 1 tablespoon butter
- 2 cups granulated sugar
- 3 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups milk
- 2 teaspoons vanilla extract
- 6 egg whites, 3/4 cup
- 1/2 cup raspberry or raspberry currant jelly
- Red food coloring
- Basic glaze:
- 2 cups sifted powdered sugar
- 1 tablespoon butter or margarine, at room temperature
- 1 teaspoon vanilla, rum or almond extract
- 2 to 3 tablespoons milk
Recipe method:
- Preheat oven to 350 degrees F.
- Grease and flour a 12 cup fluted tube pan or Bundt pan.
- In large bowl, cream butter and sugar until light and fluffy.
- Sift together flour, baking powder and salt.
- Add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Add vanilla.
- In small mixing bowl, beat egg whites until stiff peaks form.
- Gently fold by hand into batter.
- In small saucepan or in microwave, heat jelly until melted. Cool slightly.
- Remove 1 cup of batter from bowl and stir in jelly. Mix well.
- Add food coloring, enough to give desired pink color.
- Pour white batter into prepared pan.
- Pour jelly batter on top.
- With spoon, swirl raspberry mixture into cake.
- Bake in preheated oven 45 to 50 minutes.
- Cool upright in pan on wire rack for 1 hour, then invert onto plate and cool completely.
- Meanwhile, make basic glaze.
- In bowl, combine all glaze ingredients, blending until smooth and of desired drizzling consistency.
- Drizzle cooled cake with basic glaze.
- Let glaze set before serving.
Tags: raspberry, swirl, recipe, cake, recipes, cooking