Strawberry Marble Angel Food Cake

By The Canadian Living Test Kitchen

119 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
PER EACH OF 12 SERVINGS: about	-
cal	249249 cal
pro	5 g5g pro
total fat	77 total fat
sat. fat	4 g4g sat. fat
carb	42 g42g carb
fibre	1 g1g fibre
chol	25 mg25mg chol
sodium	152 mg152mg sodium
% RDI:	-
calcium	22 calcium
iron	88 iron
vit A	88 vit A
vit C	4848 vit C
folate	1111 folate

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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 icing sugar 2 2tbsp tbspicing sugar
1 cup whipping cream 1 1cup cupwhipping cream
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
3 cups sliced strawberries 3 3cups cupssliced strawberrystrawberries
Mint leaf Mint leafMint leaves
Cake:
1 1pkg pkgfrozen unsweetened strawberries, thawed and drained
1-1/4 1-1/4cups cupssifted cake and pastry flour
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
1-1/2 cups egg whites , (about 11)1-1/2 1-1/2cups cupsegg whiteegg whites, (about 11)
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 tsp cream of tartar 1 1tsp tspcream of tartar
1/2 tsp salt 1/2 1/2tsp tspsalt
2 tsp vanilla 2 2tsp tspvanilla
Red food colouring 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.