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Receta Raspberry Swirl Cake

Name: Raspberry Swirl Cake
Ingredients: 1 c. & 1 Tbsp. butter or possibly margarine.; 2 c. sugar; 3 c. sifted flour; 4 tsp baking pwdr; 1 tsp salt; 1 1/3 c. lowfat milk; 2 tsp vanilla; 6 x egg whites (3/4 c.); 1/2 c. raspberry or possibly raspberry-currant jelly Red food; coloring

de Global Cookbook

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Ingredientes

1 c. & 1 Tbsp. butter or possibly margarine.
2 c. sugar
3 c. sifted flour
4 tsp baking pwdr
1 tsp salt
1Â 1/3 c. lowfat milk
2 tsp vanilla
6 x egg whites (3/4 c.)
1/2 c. raspberry or possibly raspberry-currant jelly Red food
Â Â coloring

Direcciones

In large bowl, cream butter and sugar till light and fluffy. Sift together flour, baking pwdr and salt; add in alternately with lowfat milk to creamed mix, beginning and ending with dry ingredients. Add in vanilla.
In small mixing bowl, beat egg whites till stiff peaks form. Gently fold by hand into batter. Heat jelly till melted; cold slightly. Remove 1 c. of batter and add in jelly. Mix well. Add in food coloring, sufficient to give desire pink color. Pour white batter into greased and flower 12-C. Bundt Pan. Pour jelly batter on top. With spoon swirl raspberry mix into cake. Bake at 350 degrees for 45-50 min; turn out on wire rack or possibly serving plate to complete cooling. Drizzle with sieved raspberry jam.