Raspberry Swirled Angel Food Cake
I just realized that I’ve been doing this blog for about 2 years and realize that I haven’t delved into myself or my family. I’ve definitely talked about my kids and more specifically my son’s A1C issues, but never about me or my husband! So if you ever wondered… and aren’t one of the readers who skips all this stuff to get to the Amazing Raspberry Swirled Angel Food Cake recipe below… then today’s your lucky day!!
Hi! Thanks for sticking around! So a little about me and my husband, I’ll call him “G". We met in high school. Some may call us high school sweethearts, but I’m not so sure. If you count meeting each other the last 3 months of senior year and going to prom together, high school sweethearts, then have at it. But being that I didn’t know who he was or really just thought of him as the funny looking kid in the first row of my math class who always came in late… then… yea… that’s more of the reality.
We met by chance when a large group of friends converged over a classmates house after school. Everyone ordered food when we got there because high schoolers have voracious appetites and the metabolism of gods. If only I realized how lucky I was back then! G ordered french fries and through an act of fate or maybe just bad hearing, I thought the fries belonged to a mutual friend of ours with a similar sounding name. I ate them, he caught me… end of our meet cute. You can say it was love at first fry.
It took some time… and a lot of convincing from my best friend at the time… not to mention tons of calling and hanging up! (He told me later that we would dial 6 out of 7 digits of my number and then hang up!) But he finally asked me to prom…. in a scene that could only be described as a miniature wedding. It was romantic and sweet at the time… but looking back on it- it’s pretty hysterical. He dressed in a button shirt, trousers and a tie, handed me flowers and took me down to a picturesque pond near our high school. This is where he arranged for all of our close friends to meet us, singing the song “My Girl” upon my arrival. And that’s where it happened… he asked me to out! Ok, tell me… is it cute or horrific? Can you imagine if I said no? Lucky for him (and the rest of his life…) that I said yes!
19 years later and here we are… 13 years married, with 2 kids, a dog and my blog! And through this blog G is reaping the benefits of this amazing angel food cake. I decided to tell you guys about him because this was his hands down favorite cake. He honestly ate most of the cake in the wee overnight house as I was sleeping. I basically woke up to a quarter of this cake left on my counter! Its so soft, and fluffy, it’s like eating air! Plus the acidity in the raspberry jam really balances out the sweetness of the sugary meringue based cake!
Making this cake is a snap… and doesn’t require much work, except for all the folding in of the flour. But it’s well worth the arm muscle required to do it! Hope you all enjoy it!
Raspberry swirled Angel Food Cake
For the Jam:
1 1/2 cups raspberries
1 1/3 Cup Sugar
1 tsp cornstarch
For the Cake:
12 egg whites, room temp
1 tsp cream of tartar
1 tsp vanilla bean paste or extract
1/4 tsp salt
1 cup cake flour
Preheat oven to 350.
Make the jam: In a small saucepan combine raspberries, sugar and cornstarch. (You may want to add more or less sugar depending on how sweet your fruit is!) Bring the mixture to a simmer and cook for 5 minutes. Pour the mixture through a strainer and discard the solids. Cool the remaining liquid.
In the bowl of a stand mixer, beat egg whites, cream of tartar and vanilla until you reach soft peaks.
Gradually add the sugar, one tablespoon at a time to ensure it gets mixed well. Beat until stiff peaks form.
Sift in the flour 1/3c at a time, folding gently as you go.
Spoon 1/3 of the batter into the bottom of an angel food pan. Top this layer with 1/3 of the raspberry jam mixture swirl with a knife, skewer or chopstick! Repeat with remaining batter and jam 1/3 at a time. Smooth out the top with an offset spatula and bake for 40-45 minutes.
Once baked, immediately invert the pan and allow to cool completely. (this prevents the cake from falling)
Serve with whipped cream and fruit!