STRAWBERRY MARBLE CAKE

Strawberry Marble Cake image

Perfect for special occasions, this strawberry swirl cake makes a pretty presentation at the end of a meal. I also serve it with afternoon tea, and it's a quick sell at any bake sale.

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups egg whites (about 10)
1 package (10 ounces) frozen unsweetened strawberries, thawed and drained
1-1/2 cups sugar, divided
1-1/4 cups cake flour
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Red food coloring, optional
Whipped topping and sliced fresh strawberries, optional

Steps:

Let egg whites stand at room temperature for 30 minutes. In a food processor, puree strawberries; strain puree and discard seeds. Set aside., Sift together 3/4 cup sugar and the flour twice; set aside. Add cream of tartar and salt to egg whites; beat 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, about 1/2 cup at a time., Transfer half of the batter to another bowl; fold in extracts. Fold 1/4 cup strawberry puree into remaining batter; add food coloring if desired., Gently spoon batters, alternating colors, into an ungreased 10-in. tube pan. Cut through with a knife to swirl. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Serve cake with remaining puree; garnish with whipped topping and fresh strawberries if desired.

Nutrition Facts : Calories 176 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.