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Angel Food Swirl Cake Recipe

Angel Food Swirl Cake
Servings: NA

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Angel Food Swirl Cake. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Angel Food Swirl Cake in your home. Then, follow these steps below to serve Angel Food Swirl Cake for your family or friends.

Ingredients

  • 1 1/4 cake flour

  • 1 1/2 sugar

  • 1 salt

  • 1/2 fresh raspberry

  • 1 3/4 cream of tartar

  • 1 pure vanilla extract

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Angel Food Swirl Cake in your home by yourself.

Directions: How to Make Angel Food Swirl Cake

  1. Preheat oven to 350° with rack in lower third.

  2. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom.

  3. Fit paper into pan. Do not grease pan.

  4. Sift flour, 1/2 cup sugar, and salt together.

  5. Sift again into a bowl.

  6. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.

  7. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy., Beat in cream of tartar and vanilla.

  8. Increase speed to medium high; beat until whites are nearly stiff.

  9. Reduce speed to medium low; beat in the remaining 1 cup sugar, 2 tablespoons at a time.

  10. Beat until peaks are almost stiff but not at all dry.

  11. Transfer egg whites to large bowl.

  12. Sift flour mixture over egg whites; fold in gently with large rubber spatula.

  13. Gently transfer one-third of batter to tube pan.

  14. Spoon 2 tablespoons mashed berries over egg whites.

  15. Spoon another third of batter into the pan; repeat with remaining mashed berries., Top with remaining batter.

  16. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets.

  17. Leave the top very textured with peaks in the meringue; do not smooth.

  18. Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.

  19. Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour.

  20. Run a knife around edges of the cake to loosen the sides., Unmold cake.

  21. Serve with sorbet (flavor of choice and remaining whole raspberries.

So that brings us to the end of this special Angel Food Swirl Cake recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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