Complete your Easter lunch with a cake that's light as a feather and swirled with the pale pink of pur strawberries. If you like, garnish with whole strawberries instead of sliced.
- Portion size 12 servings
In food processor, pur?strawberries; press through fine sieve. Set aside.
Into bowl, sift flour with 3/4 cup (175 mL) of the sugar; sift again into second bowl and set aside. In large bowl, beat egg whites until foamy. Add lemon juice, cream of tartar and salt ; beat until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. One-quarter at a time, sift flour mixture over top, gently folding in after each addition.
Pour half of the batter into separate bowl; fold in vanilla. Fold 1/4 cup (50 mL) of the strawberry pur?into remaining batter; tint with food colouring to light pink. Set aside remaining strawberry pur?
Using large spoon, dollop batters, alternating colours, into ungreased 10-inch (4 L) tube pan. Run knife through batter, swirling slightly; smooth top. Bake in centre of 350ºF (180ºC) oven until top springs back when lightly touched, 40 to 45 minutes.
Invert pan; let stand on legs attached to pan or set pan on bottle or funnel until completely cooled. Remove from pan and transfer to cake plate. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 1 month.)
Dust cake with icing sugar. In bowl, whip cream with granulated sugar. Drizzle remaining strawberry pur?on plates. Top with slice of cake, whipped cream then sliced strawberries. Garnish with mint leaves.
Nutritional facts <b>PER EACH OF 12 SERVINGS:</b> about
- Sodium 152 mg
- Protein 5 g
- Calories 249.0
- Total fat 7g
- Cholesterol 25 mg
- Saturated fat 4 g
- Total carbohydrate 42 g
- Iron 8.0
- Folate 11.0
- Calcium 2.0
- Vitamin A 8.0
- Vitamin C 48.0