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Raspberry Swirl Angel Food Cake Recipe
|Frozen unsweetened raspberries||5 1⁄4 Ounce, thawed (1/2 Of A 10 1/2 Ounce Package)|
|Water||17 Tablespoon, divided (1 Cup Plus 1 Tablespoon)|
|Angel food cake mix||16 Ounce (1 Package)|
Calories 439 Calories from Fat 0
% Daily Value*
Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1020 mg42.5%
Total Carbohydrates 97 g32.4%
Dietary Fiber 1.1 g4.3%
Sugars 71.1 g
Protein 9 g18.5%
Vitamin A Vitamin C
Calcium 12% Iron
*Based on a 2000 Calorie diet
2. Place half of egg white powder packet from cake mix in a large bowl; add raspberry-water mixture. Beat at low speed of an electric mixer until combined; beat at high speed until stiff peaks form. Sprinkle half of flour packet from cake mix over raspberry-egg white mixture. Fold into raspberry-egg white mixture.
3. Place remaining egg white powder in a large bowl; add remaining 1/2 cup plus 2 1/2 tablespoons water. Beat at low speed until blended; beat at high speed until stiff peaks form. Sprinkle remaining half of flour packet over beaten egg white mixture; fold into egg white mixture.
4. Spoon half of raspberry cake mixture into an ungreased 10-inch tube pan; top with half of plain cake mixture. Repeat layers, using remaining raspberry cake and plain cake mixtures. Gently swirl batters with a knife. Bake at 375° for 40 minutes or until cake springs back when lightly touched. Remove cake from oven; invert pan, and cool completely. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan. If desired, garnish with fresh raspberries and mint sprigs.