Strawberry Marble Angel Food Cake
Complete your Easter lunch with a cake that's light as a feather and swirled with the pale pink of puréed strawberries. If you like, garnish with whole strawberries instead of sliced.
Servings: 8 to 12
Ingredients:
| Nutritional Info | |
| PER EACH OF 12 SERVINGS: about | - |
| cal | 249 |
| pro | 5 g |
| 7g total fat | - |
| 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% |
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2 tbsp (25 mL) icing sugar
1 cup (250 mL) whipping cream
2 tbsp (25 mL) granulated sugar
3 cups (750 mL) sliced strawberries
Mint leaves
Cake:
1 pkg (300 g) frozen unsweetened strawberries, thawed and drained
1-1/4 cups (300 mL) sifted cake-and-pastry flour
1-1/2 cups (375 mL) granulated sugar
1-1/2 cup (375 mL) egg whites (about 11)
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) cream of tartar
1/2 tsp (2 mL) saIt
2 tsp (10 mL) vanilla
Red food colouring
Preparation:
In food processor, purée 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 sa< 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 purée into remaining batter; tint with food colouring to light pink. Set aside remaining strawberry purée.
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 purée on plates. Top with slice of cake, whipped cream then sliced strawberries. Garnish with mint leaves.
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For more ideas on cooking with Real Cream, click here |
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