Strawberry Marble Angel Food Cake
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| PER EACH OF 12 SERVINGS: about | - |
| cal | 249 |
| pro | 5 g |
| total fat | 7 |
| sat. fat | 4 g |
| carb | 42 g |
| fibre | 1 g |
| chol | 25 mg |
| sodium | 152 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 8 |
| vit A | 8 |
| vit C | 48 |
| folate | 11 |
- Portion size: 8 to 12
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.
Ingredients
- 2 tbsp 2tbspicing sugar
- 1 cup 1cupwhipping cream
- 2 tbsp 2tbspgranulated sugar
- 3 cups 3cupssliced strawberrystrawberries
- Mint leafMint leaves Cake:
- 1 pkg 1pkgfrozen unsweetened strawberries, thawed and drained
- 1-1/4 cups 1-1/4cupssifted cake and pastry flour
- 1-1/2 cups 1-1/2cupsgranulated sugar
- 1-1/2 cups 1-1/2cupsegg whiteegg whites, (about 11)
- 1 tbsp 1tbsplemon juice
- 1 tsp 1tspcream of tartar
- 1/2 tsp 1/2tspsalt
- 2 tsp 2tspvanilla
- Red food colouring
Preparation
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.
