Raspberry Swirl Angel Food Cake
|Frozen unsweetened raspberries||5 1⁄4 Ounce, thawed (1/2 Of A 10 1/2 Ounce Package)|
|Water||17 Tablespoon, divided (1 Cup Plus 1 Tablespoon)|
|Angel food cake mix||16 Ounce (1 Package)|
1. Position knife blade in food processor bowl; add thawed raspberries, and process until smooth. Place raspberry puree in a wire-mesh strainer over a bowl; press with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds. Place 1/4 cup raspberry puree in a small bowl. Reserve remaining puree for another use. Add 1/4 cup plus 2 1/2 tablespoons water to 1/4 cup raspberry puree; stir well.
2. Place half of egg white powder packet from cake mix in a large bowl; add raspberry-water mixture. Beat at low speed of an electric mixer until combined; beat at high speed until stiff peaks form. Sprinkle half of flour packet from cake mix over raspberry-egg white mixture. Fold into raspberry-egg white mixture.
3. Place remaining egg white powder in a large bowl; add remaining 1/2 cup plus 2 1/2 tablespoons water. Beat at low speed until blended; beat at high speed until stiff peaks form. Sprinkle remaining half of flour packet over beaten egg white mixture; fold into egg white mixture.
4. Spoon half of raspberry cake mixture into an ungreased 10-inch tube pan; top with half of plain cake mixture. Repeat layers, using remaining raspberry cake and plain cake mixtures. Gently swirl batters with a knife. Bake at 375° for 40 minutes or until cake springs back when lightly touched. Remove cake from oven; invert pan, and cool completely. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan. If desired, garnish with fresh raspberries and mint sprigs.