Raspberry Swirl Cake
 
1 cup  & 1 Tbsp. butter or margarine.
2 cup  sugar
3 cup  sifted flour
4 tsp  baking powder
1 tsp  salt
1-1/3 cup  milk
2 tsp  vanilla
6   egg whites (3/4 cup)
1/2 cup  raspberry or raspberry-currant jelly Red food
  coloring
 
In large bowl, cream butter and sugar until light and fluffy. Sift 
together flour, baking powder and salt; add alternately with milk to 
creamed mixture, beginning and ending with dry ingredients. Add vanilla. 
In small mixing bowl, beat egg whites until stiff peaks form. Gently fold 
by hand into batter. Heat jelly until melted; cool slightly. Remove 1 cup 
of batter and add jelly. Mix well. Add food coloring, enough to give 
desire pink color. Pour white batter into greased and flower 12-Cup Bundt 
Pan. Pour jelly batter on top. With spoon swirl raspberry mixture into 
cake. Bake at 350 degrees for 45-50 minutes; turn out on wire rack or 
serving plate to complete cooling. Drizzle with sieved raspberry jam. 
 
 
 
 
(ID: 79697) Mirror: rec.food.recipes: Sat, Jan 11, 2003


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