Best Marbled Angel Cake Recipes
PINK OR GREEN MARBLED ANGEL-FOOD CAKE
This cake serves either of the two spring holidays, St. Valentine's or St. Patrick's, and also serves as a model for any holiday you choose. Simply alter your choice of jello to complement your occasion. This is a beautiful cake and is nice to follow a heavier meal.
Provided by Lorraine of AZ
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 6
Steps:
- Prepare batter as directed on package by adding 1-1/4 cups water or the amount specified on package. You may make the angel food cake from scratch, if desired.
- Transfer about 1/3 of the batter into a small bowl; fold in the package of strawberry or lime jello.
- Alternately spoon batters into ungreased 10-inch tube pan.
- Zigzag spatula through batters to marble.
- Bake as directed. Cool cake by inverting over a funnel. Remove from pan.
- Meanwhile, prepare Fluffy Frosting: Dissolve a package of strawberry or lime jello in the boiling water. Chill until slightly thickened; blend in the Cool Whip.
- Frost cake. Garnish with strawberries or lime slices, if desired.
Nutrition Facts : Calories 197, Fat 4.2, SaturatedFat 3.5, Sodium 262.9, Carbohydrate 37.4, Fiber 0.1, Sugar 25.4, Protein 3.5
MARBLED PEPPERMINT ANGEL CAKE
Although it doesn't puff up as much as other angel food cakes during baking, the refreshing minty flavor and festive red swirls raise this version about ordinary desserts!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- Let egg whites stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. In a large bowl, beat egg whites, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, 1/4 cup at a time. Divide batter in half; tint half with red food coloring., Alternately spoon plain and pink batters into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 30-40 minutes or until lightly browned and cracks feel dry. Immediately invert baking pan; cool completely., Run a knife around sides and center tube of pan. REmove cake to a serving plate. For glaze, combine the confectioners' sugar, milk extract and food coloring if desired. Drizzle over cake. Sprinkle with crushed candies.
Nutrition Facts : Calories 175 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 77mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.
MARBLED ANGEL CAKE
From my mother-in-law's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 3
Steps:
- Adjust oven rack to lowest position. Heat oven to 375. prepare cake batter according to package directions. Measure 4 cups batter into separate bowl; gradually fold cocoa into this batter until well blended, being careful not to deflate batter. Alternately, pour vanilla and chocolate batters into ungreased 10 inch tube pan. Cut through batter with knife or spatula to marble batter.
- Bake 30-35 minutes or until top crust is firm and looks very dry. Do not underbake. Invert pan on heatproof funnel or bottle; cool at least 1 1/2 hours. Carefully run knife along side of pan to loosen cake. Place on serving plate; drizzle with Chocolate Glaze.
- For Chocolate Glaze: In small saucepan, bring 1/3 cup sugar and 1/4 cup water to full boil, stirring until sugar dissolves. Remove from heat; add 1 cup semisweet chocolate chips. Stir with wire whisk until chips are melted and mixture is smooth. Cool to desired consistency; use immediately.
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